Watermelon Lime Slushy Sorbet

Is it possible to survive on nothing but fruit for the entire summer?

Okay, maybe fruit + avocado toast.

It probably isn't a wise decision but it sounds pretty delicious if you ask me.

I'm on a simplistic recipe kick as of late, which I think comes naturally with summer.  Oh, and having no A/C definitely plays a part in that.  I am grilling nearly everything.   

Except this slushy.  Now that just wouldn't make sense. 

This recipe is the epitomy of simple.  You'll need 3 ingredients [water + ice don't count and since lime zest + juice come from the same fruit they equal 1! :)] and a blender or food processor.  It's a satisfying after dinner treat or a refreshing snack on a hot, summer day.

If you ever find yourself with a gigantic watermelon that you can't seem to finish this recipe is for you!

But even if you are the type who consumes entire melons by themselves [umm, hi, me!] you are going to l.o.v.e. this.  It just may be even more refreshing than eating plain watermelon.  You get all of the watermelon flavor + juiciness with the added kick of lime and that addicting, slurpable slushy texture.

Print this!

Watermelon Lime Slushy Sorbet

gluten-free, vegan // yields 2 servings

• 2 cups frozen + cubed watermelon
• 1/2 cup crushed ice
• 2 tablespoons lime juice
• 1-3 teaspoons liquid sweetener, ie: agave, brown rice syrup, honey
• zest from 1 lime
• 2-5 tablespoons water

1. Let the watermelon thaw on the counter for 5-10 minutes.
2. Place in your blender with the ice, lime juice, 1 teaspoon sweetener, 1/2-1 teaspoon lime zest, and 2 tablespoons of water.
3. Turn on and blend adding a little more water if needed.  Use the least amount of water as possible to keep the texture in between a slushy + sorbet.  I needed 1/4 cup.
4. Taste and add more sweetness and lime zest if needed.  I like this tart so I only used 1 teaspoon of sweetener.  This will also depend on the sweetness of your watermelon.
5. Pour into small glasses or bowls, top with a sprinkle of lime zest, and serve.

tips/substitutions: If you want it to have a slightly more formed texture place the mixture in a bowl in the freezer for 1-1 1/2 hours.  Then scoop and serve [it will still be soft] immediately.  For a more juice-like consistency do not freeze the watermelon.  For a more sorbet-like texture use a large food processor and scrape the bowl frequently until fully combined and smooth but not watery.  For a fully frozen version you can put the mixture into popsicle molds or let freeze in small bowls [best served within 1-2 days of making to avoid freezer burn].  Let thaw for 5-10 minutes before eating.

If you find yourself making this every single day until the end of summer, don't say I didn't warn you.  The whole family is going to enjoy this fruity treat!

Ashley

10 things worth noting >> breakfast friday >> sunrise celebration smoothies

Today, my 10 things worth noting series + breakfast Friday series collide together as one!

...

1. Once in awhile it's okay to not put a million handfuls of spinach into your smoothie.

2. Coconut milk smoothies are so richly satisfying.

3. Fancy is fun!

4. So is celebrating.  Anything!  Big or small.

5. Two are better than one.  Typically.  

Examples:

dollars

ice cream flavors

shoes

camera batteries

slices of cake

smoothie layers!

6. Breakfast can be pretty + delicious at the same time.

7. I have a thing for shadows.  Also refer to photo #2.

8. FIVE years seems like a long time but somehow it has flown right by.  I swear ourwedding was just last year.

Print this!

Sunrise Celebration Smoothies

gluten-free, vegan // yields [2] ~1 1/2 cup smoothies, or [6] 1/2 cup smoothies

strawberry layer:

• 1/2 cup full-fat canned coconut milk
• 1/4-1/2 cup lite canned coconut milk
• 1 heaping cup frozen strawberries
• 1-3 teaspoons honey/agave/maple syrup

tropical layer:

• 1/4 cup full-fat canned coconut milk
• 1/2-3/4 cup lite canned coconut milk
• 1 cup frozen mango
• 3/4 cup frozen pineapple
• 1 medium frozen banana
• 1-2 teaspoons honey/agave/maple syrup

1. Blend the strawberry layer ingredients until smooth, adding more lite coconut milk if needed to keep the mixture moving.  Add sweetener to your taste.  You want the mixture as thick as possible.  
2. Place in a large cup/mug and set in the freezer while making the next layer.
3. Blend the tropical layer ingredients until smooth, adding more lite coconut milk if needed to keep the mixture moving.  Add sweetener to your taste.  You want the mixture as thick as possible.  
4. Fill a glass up 1/3 of the way with the strawberry layer and then gently spoon the tropical layer over top.  Some of the tropical layer will sink into the strawberry layer but if it's thick enough it will start to pile on top.
5. Serve + enjoy!

tip: Amount of sweetener needed will vary depending on how tart your fruit is.  Adjust to your liking.

9. This has been our craziest year ever.  

10. All the more reason to celebrate!

Cheers!  Here's to the next 5 together with YOU!  Happy Anniversary, husband. xoxo

Ashley

p.s. What are you eating today??  Tag it! #bfastfridayclub@edibleash