Watermelon Lime Slushy Sorbet
/Is it possible to survive on nothing but fruit for the entire summer?
Okay, maybe fruit + avocado toast.
It probably isn't a wise decision but it sounds pretty delicious if you ask me.
I'm on a simplistic recipe kick as of late, which I think comes naturally with summer. Oh, and having no A/C definitely plays a part in that. I am grilling nearly everything.
Except this slushy. Now that just wouldn't make sense.
This recipe is the epitomy of simple. You'll need 3 ingredients [water + ice don't count and since lime zest + juice come from the same fruit they equal 1! :)] and a blender or food processor. It's a satisfying after dinner treat or a refreshing snack on a hot, summer day.
If you ever find yourself with a gigantic watermelon that you can't seem to finish this recipe is for you!
But even if you are the type who consumes entire melons by themselves [umm, hi, me!] you are going to l.o.v.e. this. It just may be even more refreshing than eating plain watermelon. You get all of the watermelon flavor + juiciness with the added kick of lime and that addicting, slurpable slushy texture.
Watermelon Lime Slushy Sorbet
gluten-free, vegan // yields 2 servings
- 2 cups frozen + cubed watermelon
- 1/2 cup crushed ice
- 2 tablespoons lime juice
- 1-3 teaspoons liquid sweetener, ie: agave, brown rice syrup, honey
- zest from 1 lime
- 2-5 tablespoons water
- Let the watermelon thaw on the counter for 5-10 minutes.
- Place in your blender with the ice, lime juice, 1 teaspoon sweetener, 1/2-1 teaspoon lime zest, and 2 tablespoons of water.
- Turn on and blend adding a little more water if needed. Use the least amount of water as possible to keep the texture in between a slushy + sorbet. I needed 1/4 cup.
- Taste and add more sweetness and lime zest if needed. I like this tart so I only used 1 teaspoon of sweetener. This will also depend on the sweetness of your watermelon.
- Pour into small glasses or bowls, top with a sprinkle of lime zest, and serve.
tips/substitutions: If you want it to have a slightly more formed texture place the mixture in a bowl in the freezer for 1-1 1/2 hours. Then scoop and serve [it will still be soft] immediately. For a more juice-like consistency do not freeze the watermelon. For a more sorbet-like texture use a large food processor and scrape the bowl frequently until fully combined and smooth but not watery. For a fully frozen version you can put the mixture into popsicle molds or let freeze in small bowls [best served within 1-2 days of making to avoid freezer burn]. Let thaw for 5-10 minutes before eating.
If you find yourself making this every single day until the end of summer, don't say I didn't warn you. The whole family is going to enjoy this fruity treat!
Ashley
