Mexican-Inspired Watermelon Sorbet (Nieve de Sandia)

1. 1

   Put 2 ½ cups watermelon cubes in a blender and blend until liquid. Pour the juice into a medium saucepan, then stir in the sugar and lime juice. Bring to a boil, lower the heat, and simmer until the sugar dissolves, about 5 minutes. Let the syrup cool, about 20 minutes. Pour the syrup into a jar and cover it. Chill in the refrigerator.

2. 2

   Meanwhile, spread the remaining 5 cups watermelon cubes on a parchment-lined cookie sheet and freeze until solid, about 4 hours.

3. 3

   Add the frozen watermelon cubes, a few at a time, to a food processor bowl and pulse until puréed. Add ⅓ to ½ cup syrup, chamoy, and chile-lime seasoning to the food processor and pulse until smooth. Serve right away or store in an airtight, freezer-safe container in the freezer.

• Calories 192.09 kcal Moderate
• Protein 1.66 g Low Source
• Carbs 47.27 g Moderate
• Total Fat 0.3 g Low Source
• Saturated Fat 0.05 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.14 mg Low Source
• Sodium 154.78 mg Moderate
• Fiber 2.52 g Low Source
• Sugar 42.65 g High
• Added Sugar 0.0 g Low Source
• Calcium 20.8 mg Low Source
• Iron 0.72 mg Low Source
• Potassium 238.85 mg Low Source
• Vitamin A 9.19 mcg_rae Low Source
• Vitamin C 7.67 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊