Healthy and delicious refreshment for these hot summer days- strawberry sorbet with watermelon.
Ingredients (for about 2 servings):
-250 g strawberries
-300 g of watermelon
-1 can of coconut milk
-freshly squeezed juice of 1 lemon
– sweetener of choice
-1 bourbon vanilla pod
– 5 extra fresh strawberries
Slice watermelon (without kernels) and strawberries into smaller pieces and draine excess water. Put them in plastic bags and place them in the freezer for about two hours, so that the fruit freezes, but not completely. Then mix them in a mixer into a smooth mixture. Open the can of coconut milk and pick up with a spoon the solid cream that accumulates on top, the rest of the water discard or used for smoothies or drink it, etc. It is important that coconut milk is well cooled; it is best to put it in the refrigerator overnight, otherwise the cream and water will not be separated. In addition to the coconut cream, add in the blender lemon juice of one of a lemon, the seed of one vanilla pod and add sweetener to the taste – I added half a teaspoon of honey. Stir and pour into a suitable bowl. Then cut the remaining five strawberries into small pieces and mix them with a spoon into the sorbet. Place in the freezer. I recommend stirring the ice cream several times during freezing so the the strawberries do not fall to the bottom.