Summertime means watermelons in abundance! Some days, when I don’t have time to juice, I will simply eat a huge bowl of sliced watermelon which hydrates, fills me up and gently flushes my system… not to mention the amazing nutritional benefits (eg: it is high in lycopene and contains electrolytes, fibre, vitamins A, C and amino acids) .
As we’ve recently experienced some super hot days in SA, I started craving fresh, icy sorbet and suddenly thought “How about freezing and blending all this watermelon? Could it be that easy?” It most certainly was! I then added a few simple ingredients and the results were even more delicious. And the best part? My gran (who up until now has not given any healthy/vegan meal the “thumbs up”) loved it! Hope you enjoy it too!
- Watermelon, chopped up into small/medium size pieces and frozen overnight or at least a few hours (I used about half a watermelon and kept the seeds – see note below)
- optional: 1 tsp lemon, 1-2 tsp maple syrup
- Place frozen watermelon chunks in a food processor/blender (add other ingredients or leave as is).
- Pulse a few times to break down the chunks, then blend until a smooth consistency starts to form (stop every few seconds to scrape down sides of bowl)
- Using an ice-cream spoon or teaspoon, scoop up mixture and place sorbet balls into a glass or serving bowl. Decorate and serve immediately…. enjoy!
- Variations: add ingredients such as mint, lemon/orange zest, lavender pieces etc. You can even try freezing and blending other fruit such as sweet melons, pineapple or peaches. Play around with flavours and have fun!
Note: I chose to keep the watermelon seeds in the chopped pieces before freezing them as I recently read that they are full of nutrients such as B vitamins, iron, magnesium, folate, zinc, fibre, protein, and even essential fatty acids! Also, who has time to sit and de-seed a watermelon?! 😉
click on pictures below to enlarge