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.
