There's nothing like a slice of juicy watermelon on a hot summer's day. In addition to being refreshing and delicious, watermelons actually help us stay hydrated and maintain healthy skin, as they're 92% water. In addition, they are an excellent source of Vitamin C and lycopene, the phytonutrient that plays a large role in promoting heart health. Eating watermelon regularly may also help to prevent cancer growth, asthma, inflammation and muscle soreness.
1 large, seedless watermelon
Peel the watermelon and cut it into cubes. Arrange them in an even layer on a baking sheet. Then place the baking sheet in the freezer and freeze until the watermelon is solid (about 2 hours). Once the watermelon cubes have frozen, working in batches, put them in a blender or food processor and puree until smooth. Put the purée in a deep baking dish, packing it down as you add more on top. Put the baking dish in the freezer and freeze for 1 to 2 hours more (until the sorbet is "scoop-able"). Scoop the sorbet into dishes and eat immediately.
Watermelon Strawberry Ice Pops
2 cups chopped watermelon
1 cup sliced strawberries*
2 Tablespoons maple syrup or ½ Tablespoon stevia (optional)
*Strawberries are part of the Environmental Working Group's "Dirty Dozen" and best to buy organic if possible.
Wash and slice strawberries. Cut watermelon into cubes, trying to remove as many seeds as possible. Add all ingredients to a blender and blend on high until well mixed. Pour ingredients into popsicle molds and freeze for 3-4 hours.