4poundswatermelonrind removed and cut into small chunks
Instructions
Combine the water, sugar, and agave nectar in a small saucepan over low heat. Stir until the sugar dissolves completely, about 5-10 minutes. Remove from heat, and add the lemon juice. Transfer to the refrigerator to cool completely.
½ cup water, ½ cup granulated sugar, ½ cup light agave nectar, 2 tablespoons freshly squeezed lemon juice
In a blender or food processor, process the watermelon pieces into a puree. Work in batches if necessary. Strain the mixture through a fine mesh strainer into a large mixing bowl.
4 pounds watermelon
Pour the cooled simple syrup into the pureed watermelon and stir to combine. Transfer the mixture to a large, freezer-safe container, and freeze for 4-5 hours or up to overnight. Use a fork to flake the sorbet before serving.
Serve immediately. See post for tips, variations, and storage instructions.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cups sorbet. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.