📖 Instructions

1. Prep the fruit: Wash all the fruit thoroughly. Peel the oranges, lemons, and limes. Remove any seeds from the watermelon. Roughly chop all the fruits into smaller pieces for easier blending. I sometimes forget to remove the seeds! Don't be like me.
2. Blend the ingredients: Place the chopped watermelon, oranges, lemons, limes, and agave nectar into a high-powered blender. Blend until the mixture is completely smooth and there are no chunks of fruit remaining. This might take a minute or two, depending on your blender. Take your time and pulse a few times if needed.
3. Taste and adjust: Give the blended mixture a taste. If it's not sweet enough for your liking, add a little more agave nectar, one tablespoon at a time, until you reach your desired sweetness. If you prefer a more tart flavor, add a squeeze more lemon or lime juice. You might get tempted to add more watermelon, but don't! It will water it down!
4. Strain the mixture (optional): For an extra-smooth sorbet, pour the mixture through a fine-mesh sieve or cheesecloth to remove any remaining pulp or seeds. This step is totally optional but can make a difference in the final texture.
5. Freeze the mixture: Pour the strained (or unstrained) mixture into a freezer-safe container. A loaf pan or a shallow dish works great. Cover the container with plastic wrap, pressing it directly onto the surface of the sorbet to prevent ice crystals from forming. Then, place the lid on the container.
6. Freeze for several hours: Freeze the sorbet for at least 4-6 hours, or preferably overnight, until it's solid but not rock-hard. The freezing time can vary depending on your freezer, so check on it periodically.
7. Scoop and serve: Before serving, let the sorbet sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to scoop. Use an ice cream scoop to scoop the sorbet into bowls or glasses. Garnish with fresh mint leaves or a slice of citrus, if desired. Enjoy immediately! Nothing beats it on a hot day.