Watermelon Coconut Sorbet

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, Juice from
  • 4 cups Watermelon, seedless

• Canned Goods

  • 1 can Coconut milk, full-fat

• Nuts & Seeds

  • 3 1/3 oz Cream of coconut

Found on simplysophisticate.com

Description

Ingredients

• 4 cups (600 grams) seedless watermelon, diced
• 1 can (13.5 ounces) FULL FAT coconut milk, shaken well
• OR
• 3.3 ounces cream of coconut (Coco Lopez) + 10.2 ounces water
• Juice from 1 lemon
• *1/4 cup pure maple syrup (optional)

Directions

• In blender, combine watermelon, coconut milk (or cream of coconut mixed with water), lemon juice, and pure maple syrup (if using for additional sweetness). Blend until smooth.
• Pour watermelon coconut puree into a baking dish, cover with plastic wrap and freeze until solid (about 4 hours).
• Remove from baking dish and with a sharp knife, cut frozen puree into ice cube sized pieces. Place fruit cubes in a food processor and process until the texture is silky smooth. Transfer to container for freezing until firm (about 4 hours)..