Watermelon Sherbet Recipe

Place the cubed watermelon in a blender and blend until smooth.

Strain the pureed watermelon through a fine-mesh sieve into a bowl to remove any seeds.

In a separate bowl, whisk together the Greek yogurt, honey, and lime juice until well combined.

Pour the watermelon puree into the yogurt mixture and stir until fully incorporated.

Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.

Once the sherbet is thick and creamy, transfer it to a lidded container and freeze for at least 4 hours, or until firm.

Serve the watermelon sherbet in bowls or cones, garnished with fresh mint leaves.