Watermelon Sorbet

This watermelon sorbet is about as easy as summer desserts get. Just frozen watermelon, a quick blitz, and you’ve got a refreshing, naturally sweet treat. Serve it scooped into cups or take it up a notch and freeze it back inside the rind for the ultimate edible watermelon wedges.

Ingredients

• 1 whole watermelon
• 1–2 tbsp honey (optional)

Method

1. Prep the watermelon

Slice the watermelon into thick rounds.

Carefully cut out the red flesh, keeping the round rinds intact if you’d like to use them for serving later.

Chop the watermelon flesh into chunks.

2. Freeze

Spread the chunks on a tray and freeze until completely solid.

Keep the empty rind rounds in the fridge if you’re planning to use them.

3. Blend

Once frozen, blitz the watermelon chunks in a food processor or high-speed blender until smooth and sorbet-like.

Add a little honey if you’d like it sweeter.

You can serve it immediately for a soft sorbet texture.

4. Optional: Freeze in the rind

Spoon the blended sorbet back into the chilled watermelon rinds.

Freeze again until firm.

Slice into wedges and serve straight from the rind.