cube watermelon or canteloupe and freeze in food-storage bag. When ready to make sorbet, place frozen melon in food processor, and puree. You may need to add water to smooth. Add sugar to taste, and puree again. Serve immediately, or store in freezer in airtight container up to 2 weeks.
Juicy bites of melon are deliciously refreshing on a warm afternoon, and when the weather heats up, melon sorbet with strong hints of vanilla will quickly become your favorite summer treat. This vegan dessert is healthy, tasty, and dairy-free.