Categories: Desserts

Ingredients

• 1 ripe medium watermelon, peeled, cubed and seeded

Directions

1. Arrange the watermelon cubes in an even layer on a baking sheet. Transfer the baking sheet to the freezer and freeze until the watermelon is solid, about 2 hours.

2. Working in batches, transfer the watermelon cubes to a blender or food processor and puree until smooth.

3. Divide the puree among two loaf pans (or put it all in one deep baking dish), packing it down as you add more on top.

4. Transfer the pans to the freezer. Freeze until the sorbet is scoopable, 1 to 2 hours more. To serve, scoop the sorbet into dishes and eat immediately.

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