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Ingredients
- 5 cups Cubed Watermelon, Seeds Removed
- 1/2 cups Fresh Lemon Juice
- 1/3 cups Honey
- 1/4 teaspoons Lemon Extract
- 1 pinch Himalayan Salt
Method
- Place all ingredients into a blender. Put the lid on and process for 15 seconds on high speed.
- Add ingredients into a 2-quart ice cream maker. Turn on the ice cream maker and allow it to churn for 30-35 minutes.
- Serve immediately. Store remaining sorbet in a sealed container in the freezer. Pull it out of the freezer and allow it to thaw before serving. Bon appetit!
