ERVES: 4 / PREP: 15 mins / FREEZE TIME: Approx 4 hours

Equipment:
High Speed Blender

Ingredients:
4 cups cubed watermelon
1 lime zested and juiced
1 400ml can coconut milk

Instructions:
1) Cut the watermelon into 1-inch cubes, measuring approximately 4 cups.
2) Spread the cubes in a single layer on a lined tray and freeze for at least 4 hours or overnight, until completely frozen.
3) Add the frozen watermelon to a blender along with the coconut milk, lime juice and lime zest. Blend until smooth and creamy, stopping to scrape down the sides if needed.

Serving suggestion:
Serve immediately for a soft, scoopable sorbet, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer texture. Scoop and garnish with extra lime zest or fresh mint, if desired.

Texture tip:
If the mixture is too thick to blend, add an extra splash of coconut milk and blend again until smooth.

Sweetness note:
Taste before serving and add a touch of honey or maple syrup if you prefer a sweeter sorbet.