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Dessert: Watermelon-Mint Sorbet

Sorbet

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.

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