This is a marvelous combination of sweet, cold, and tang, served up in my husband's great-grandmother's china. I tried making it without the lime and honey, but it was very bland, so a touch of key lime juice and a dab of honey fixed it right up.
WATERMELON-LIME SHERBET (VEGAN)
3/4 cup fresh watermelon chunks
1 tsp lime juice
1 tsp honey or vegan sweetener
1/4 cup rice milk
In a large measuring cup, mash the honey, lime juice, and watermelon together with a fork or hand-held blender. Add rice milk up to the 1-cup mark and stir well.
Freeze in an ice cream maker, according to directions. I use a Donvier.
Makes 2 servings, or 1 large serving (pictured).
