Your Life Your Health: Watermelon Sorbet

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Healthy Watermelon Sorbet by Harmons' Chef Cheryl Shaefer

2 Cups Watermelon Chunks, frozen
1 Cup Cold Coconut Water (plain, no sugar added)
1/4 Cup Fresh Basil Leaves

Cut watermelon into chunks and spread on a sheet pan that has been lined with plastic wrap. Freeze for at least one hour.

Blend frozen watermelon and basil in blender or food processor until it becomes a very smooth puree. Stir in coconut water and set to freeze in the frozen core of an electric ice cream maker. Once mixture becomes the consistency of soft-serve ice cream, stop machine and scoop into a container. Freeze for 2 hours, then serve.


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