A lovely watermelon ice-cream sorbet which is cool and light so ideal for the hot summer weather. It is refreshing and simple to make.
Put the watermelon into the blender. Add in the sugar (optional) and slowly pour in the milk.
Replace the lid and pulse until blended. It will be liquid with some lumpiness but no chunks.
Pour the mixture into a clean re-useable ice-cream container or plastic/metal pan with a lid which will fit in your freezer. See photos for the average size you need.
Replace the lid and put in the freezer for around 5 hours or leave it overnight as I did.
Once it has set around the top and sides, transfer the mixture back into the blender. Pulse until slushy again.
Return the mixture to the ice cream container and put it back in the freezer for a few hours. Once it has set to a sorbet-like texture, remove it and serve.
It keeps for a few weeks at least. It makes a lovely dessert or sweet treat. It can be used as a slushy drink if blended again once removed.
Hope you enjoy it. If you love it, please give me a rating. Thanks!