Friends came over with fresh caught halibut and corn on the cob and asked that I provide dessert, so I whipped up this sorbet. Easy, delicious, refreshing. Do your self a favor and freeze some chunks of watermelon and then puree it into deliciousness. Your future self will thank you!
Watermelon Sorbet with Coconut Cream (inspired by Eat The Gains)
(makes 1 quart)
1 lb or 4 cups cubed watermelon (seedless or remove seeds), frozen
2-3 tablespoons coconut cream (you can refrigerate a can of coconut milk and scrape off the solid cream or buy a can of only coconut cream)
2 tablespoons lime juice
1 - 2 tablespoons sugar, to taste
pinch of salt
Place watermelon in a food processor and process until fully pureed; add coconut cream and puree to combine. If you add more coconut cream, it will dilute the flavor of the watermelon, so adjust as desired. Add lime juice, salt and sugar and process until very well combined. It should have a creamy consistency like soft serve. You can eat it then if you like it soft or refrigerate for several hours to firm it up. The flavors will meld more in the freezer, but it is worth while to allow the final produce to sit at room temperature for 3-4 minutes before serving for the full flavors to bloom.
Hugs!
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