Nothing is fresher than watermelon on warm spring and summer days. And combing watermelon with sorbet (and served in lemon cups!) is the epitome of summertime. This sorbet is especially practically in fighting food waste. Watermelon can spoil fast and when it starts to lose its crisp freshness and turn grainy, rather than tossing it, try this recipe that masks any texture changes. Not only is this dessert refreshing and delicious but the particular health benefits of watermelon make it an ideal treat for summertime.
Hydration: Watermelon is 92% water and is charged with minerals and electrolytes liked potassium and magnesium that are essential to muscle (and heart) function. The kind of mineral charged hydration that watermelon offers often “sticks” better inside the body, meaning hydration is distributed better to cells rather than quickly flushed through the system.
Skin health: Watermelon is packed with the two vitamins that are essential to the synthesis and reparation of collagen: Beta carotene (converted into vitamin A in the body) and vitamin C. These vitamins are particularly essential during warmer months with more sun exposure and a higher need for skin repair and protection. In addition to also stimulating immune function, vitamin C is an antioxydant that directly targets free radical sun damage.
Blood pressure lowering: Due to the high presence of potassium (which balances blood-sodium levels), watermelon is an excellent food source for those hoping to lower blood pressure. The presence of nitric oxide in watermelon doubles up on the potassium’s benefits by also helping to lower blood pressure.
High antioxidant levels: The red color of watermelon is due to the presence of lycopene, an antioxidant that protects the body from radical damage and cancer. This antioxidant also helps lower cholesterol and fights inflammation along with the other vitamins and minerals found in the fruit.
Aids against muscle soreness: The presence of citrulline, an amino acid found in watermelon, may reduce muscle soreness and can help fight cramping along with potassium and watermelon’s high water content.
4 cups (600g) watermelon (frozen)
1/4 cup (90g) agave or 1/2 (170g) cup honey
2 tablespoons (30ml) cup lemon/lime juice
2 tablespoons (30ml) cup orange juice
Garnish of citrus zest
Using a blender or handheld mixture, purée the frozen watermelon with the rest of the ingredients. That’s it!
To present the watermelon in lemon cups : cut the lemons in half and scoop out the flesh using a spoon. Add the watermelon sorbet to the lemon cups and serve. They can even be made ahead of time and frozen before a party or dinner (just let them defrost for 5 minutes at room temperature).
Add a grating of citrus zest before serving.