When I think of "sorbet," I think of a frozen treat with a fruit and sugar base, similar to ice cream or sherbet but without dairy. We happened to have a bag of frozen watermelon chunks, left over from the end of the summer. It ended up making a great sorbet, but without all of the sugar:
3 cups frozen watermelon
juice of 1 lime
6-8 fresh strawberries (without stems)
Ingredients were blended together in a Vita-Mix blender, paying attention to the ice:liquid ratios to aim for the desired semi-solid consistency.
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