Watermelon Lime Sorbet

Sorbet preparation

Cut the watermelon flesh into small cubes (900 g) and freeze it in a single layer for 3–4 hours or overnight.

Heat the stevia (100 g) with water (30 g), stirring until dissolved, then cool the syrup completely.

Place the frozen watermelon in a blender, add the cooled syrup, lime juice (30 g), lime zest (2 g), and sea salt (1 g), pulse several times, then blend until thick and smooth.

Garnish and storage

Serve the sorbet immediately while soft, or transfer it to a container, level the surface, and freeze for 2–3 hours. Let it stand at room temperature for 5–10 minutes before portioning. If desired, garnish with mint (3 g), extra lime zest (1 g), or watermelon pieces (50 g). Store it in a tightly closed container in the freezer for up to two weeks.