This 3-Ingredient Watermelon Sorbet Is the Perfect Summer Treat

Makingice cream在夏季是worthwhile, if not painstaking, labor of love—but what if we told you there was a super simplesorbet recipethat’s just as refreshing, and comes together with less than 10 minutes of prep work? Enter Justin Chapple’s latestMad Geniusvideo, which he calls “one of the most 'mad genius' recipes I’ve ever made.” It’s a three-ingredient (we repeat,three-ingredient) watermelon sorbet that’s made in a food processor instead of anice cream maker. With a few cubes ofwatermelon, some light agave, and bright lime juice for flavor, it’s a quick and easy treat you’ll be making again and again during this heatwave. Check out Chapple’s step-by-step tips below:

To cut the watermelon wedge with minimal mess, Chapple shares a helpful hack. Hold theknifeat the same angle as the wedge (cut-side up), and cut through until you feel that you’ve hit the rind. Then, work your way down one side of the wedge, making cuts one to one-and-a-half inches apart. Flip to repeat on the other side—then, turn the watermelon vertically and make the same width cuts, creating cubes in the process. Once done, you can scoop them out into a bowl with a spoon—this keeps your cutting board clean.

Arrange the cubes in an even, single layer on abaking sheet—you want it to fit in the freezer so they get really cold. Then, transfer to the freezer for six to eight hours.

Once the cubes are frozen, put them in a food processor. Next comes ingredient number two, fresh lime juice, which Chapple squeezes right over thefood processor(he uses one lime). Finally, ingredient number three is a few tablespoons of light agave, adjusted based on taste.

Place the lid on the processor and starting pulsing the watermelon to chop it up. Then, you can purée the mixture until it reaches a smooth texture.

After you’ve puréed the ice cream and scooped it out, you can serve thesorbet(or put it in the freezer, if you want it to be more firm). Add a little freshly grated lime zest for flavor, and enjoy.