Watermelon Sorbet

• Half of a small seedless watermelon, rind removed, cut into pieces
• 1/2 cup light agave nectar
• 2 tablespoons fresh lime juice
• Pinch of sea salt

1. Place the watermelon pieces in a food processor and blend until liquefied, about 1 to 2 minutes.
2. Measure out 3 cups of the watermelon puree into a large bowl.
3. Add the agave nectar, lime juice, and salt and combine well.
4. Refrigerate for several hours or overnight until ready to freeze.
5. Pour into the ice cream maker and follow the manufacturers instructions for freezing.
6. Freeze 20 minutes.
7. Transfer to a plastic storage container and place in a regular home freezer to firm up.
8. Remove the sorbet from the freezer 10 minutes before serving to allow time to soften up.

seedless watermelon, light agave, lime juice, salt

Taken from www.epicurious.com/recipes/food/views/watermelon-sorbet-379383 (may not work)