Place the watermelon pieces in a food processor and blend until liquefied, about 1 to 2 minutes. Measure out 3 cups of the watermelon puree into a large bowl. Add the agave nectar, lime juice, and salt and combine well. Refrigerate for several hours or overnight until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. Freeze 20 minutes. Transfer to a plastic storage container and place in a regular home freezer to firm up. Remove the sorbet from the freezer 10 minutes before serving to allow time to soften up.
Makes 1 quart.
Reprinted with permission from ©Ania Catalano, Baking with Agave Nectar, published by Ten Speed Press click for book review
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