Traditional sorbet requires an ice cream churn, sometimes cream or milk, and always a granulated sugar to make the texture right. Well, I wanted to make my vegan and sugar-free, so in this version, I depend on the watermelon to sweeten and create texture. It works pretty well; the only difference is it melts fast.
- 3 cups frozen raspberries
- 2 cups frozen watermelon
- 1 tsp Baobab (I use this brand)
- 1 cup crushed ice
- 1 tsp chopped cilantro, crushed to oblivion to release flavor
- 3 tsp key lime juice
Fast blend all ingredients in a chilled blender jar, pour into a parchment-lined loaf pan, press parchment on top, and freeze for 3 hours. Some think the texture improves if you stir it up every 1/2 hour, but I didn’t and it scooped like a frosty ice cream, which is just as a sorbet should be!
Sprinkle with frozen raspberries, and lime zest! Such a unique, sophisticated flavor.
Tag me on Instagram if you make it! Or pin the image below if you like it!