This was originally posted July, 2010.
I've been roughing it without coconut ice cream this summer. Our recent food sensitivity results say it's not in the cards for awhile. After several attempts with cashews, hemp milk and now watermelon, I have something worth sharing. To call this sorbet is a bit of a stretch. It's more like slush. Really delicious slush. Ginger and lime give it an extra kick, while the agave keeps it light and refreshing.
4 cups seedless watermelon flesh, cubed
1/4 cup agave
2 Tbsp fresh lime juice
1/2 tsp fresh minced ginger
Place all ingredients in a blender or food processor. Blend on high until mixed well. Place mixture in ice cream maker and follow manufacturer instructions, or use the following if you have a Rival ice cream maker. Place watermelon mixture in ice cream cannister and refrigerate for four hours. Once cold, place ice cream cannister in the bucket. Place two inches of ice around the side, and sprinkle 1/4 cup of ice cream salt on top of the ice. Continue with more layers of ice and salt until you reach the level of where the ice cream mixture is in the cannister. Plug in for 45 minutes and check to see if it's done. Serves about 3. Source: www.foodsensitivityjournal.com