#MeatlessMonday Meal: Sugar-free Watermelon Yogurt Sorbet
Just because it’s #MeatlessMonday doesn’t mean you have to go without a little indulgence. This time of year boasts gorgeous local produce that’s sweet, juicy and perfect for creating delicious meals for the whole family.
Today’s #MeatlessMonday recipe from Farm to Table Chef Sonja Sinaswee celebrates the versatility of the mighty watermelon, a fruit that’s a great choice for beating the heat and staying hydrated. It’s also a wonderful ingredient to get creative with. Check out this sugar-free watermelon yogurt sorbet.
Sugar-free Watermelon Yogurt Sorbet
Ready In: 3 Hr 30 Min
1 lb watermelon, seeded and diced
1/3 cup honey or other liquid sweetener, plus extra to taste
1 cup Greek yogurt
1 tbsp orange juice
1 tsp vanilla
Puree watermelon pieces in a food processor or blender pulsing until smooth. Strain the watermelon juice, squeezing as much juice out of the pulp as possible. If you want your sorbet to be really smooth, you could strain the watermelon juice twice. You can discard the watermelon pulp or refrigerate it in an air-tight container for later use in a smoothie or even muffin recipe.
Transfer strained juice to a container that has a lid. Whisk in the honey, yoghurt, orange juice and vanilla until combined. Chill in the freezer for 1 hour.
Pour the watermelon-yoghurt mixture into a prepared ice cream maker and process according to manufacturer’s directions. If you don’t have an ice cream maker, pour the mixture into a shallow metal pan and freeze until solid. Remove from freezer to defrost slightly, and then break the ice into small chunks and process in a food processor until smooth and creamy.
Either way, you could serve the watermelon-yogurt immediately or transfer to a storage container and freeze for later use. The sorbet could be stored for up to one week.