Watermelon sorbet without an ice cream maker

For the watermelon sorbet, cut the watermelon flesh into cubes and carefully pick out all the seeds. Spread the cubes in a single layer on a tray lined with baking paper so they do not touch.

Put the tray of watermelon in the freezer for at least 4 hours, until the cubes are completely solid. Watermelon holds a lot of water, so a thorough freeze is the key to a thick texture.

Squeeze the juice from the lime and measure out the sugar. Take the frozen watermelon out of the freezer and let it soften for 2 to 3 minutes so it blends more easily and does not strain the blender motor.

Put the frozen watermelon into a powerful blender, add the lime juice and sugar. Blend in short pulses, scraping the mixture down from the sides of the jug toward the blades with a spatula between pulses.

Keep blending until you get a smooth pink mass. Because watermelon releases a lot of water, blend for a shorter time so the sorbet stays fresh and does not turn into juice.

Taste the sorbet and, depending on the sweetness of the watermelon, adjust with another spoon of sugar or lime juice. Scoop the finished sorbet and serve right away, while it holds its shape.

If you like a firmer sorbet, transfer it to a sealable container and freeze for 1 to 2 hours. Before serving, let it soften for 5 minutes and scoop with a spoon dipped in warm water.