There’s no need to banish the dessert course if you make sorbet with less sugar and fresh fruit. It only takes a few minutes to make and will last a few days in the freezer.

Yield: 4–5 servings

Add watermelon and lemon zest to a food processor fitted with a metal blade. Puree until smooth, about 2 minutes. Add almond milk, sugar, and mint, and puree an additional 10 seconds. Pour mixture into an airtight container, and freeze overnight.

There’s no need to banish the dessert course if you make sorbet with less sugar and fresh fruit. It only takes a few minutes to make and will last a few days in the freezer.

Yield: 4–5 servings

Add watermelon and lemon zest to a food processor fitted with a metal blade. Puree until smooth, about 2 minutes. Add almond milk, sugar, and mint, and puree an additional 10 seconds. Pour mixture into an airtight container, and freeze overnight.