Have a watermelon sitting around? Worried about not getting to use it in time?
Never fear! Watermelon sorbet is here.
(Do I sound like an informercial yet?)
This recipe is so simple, it will take you but a moment to read…
and good thing too, because it is a Friday and boy has this been one wild week.
Solution:
- Slice it up.
- Freeze it overnight.
- Let it defrost for a few minutes to get the juices flowing (best if allowed to defrost in the actual blender).
- Blend it it up (you may want to add water to make blending easier)
- Store it in the freezer like a frozen ice treat, or serve immediately like a sorbet slushee.
- (And don’t make my mistake and put it in a glass cup)– apparently those break, when one very excited kid digs into them.
Great for kids, and what a fun and hydrating summer breakfast.
It is gorgeous in color, with no Red #40, all the while being a naturally good source of potassium, and Vitamins A and C.
Though it may be high in sugar, it sure beats those processed pop tarts and cereals.
It is all fruit!
Imagine that!
Thanks Mother Nature.
