Watermelon mint sorbet, cool and coconut-free

A sorbet built to fit several ways of eating at once: with the lime left out, it works for AIP, low-histamine, and interstitial cystitis alike, and it uses no coconut milk at all. 4 ingredients, a blender, and something genuinely cooling.

Watermelon is mostly water, which makes this a hydrating dessert, and it is a source of vitamin C, involved in the everyday repair work your body is doing. Mint is gentle on digestion and brings a coolness that makes the whole thing feel indulgent even though it is entirely fruit.

You do not need an ice cream maker for this; freeze it in any airtight container and let it set, a little more crystalline, just as good on a warm afternoon. Scoop it into a pretty glass, add a sprig of mint, and let yourself slow down and enjoy it.

Ingredients

• 4 cups watermelon, cubed
• 1/4 cup lime juice (omit for low-histamine or interstitial cystitis; the sorbet stacks across all three protocols without it)
• 1/4 cup mint, chopped
• 1/8 cup honey

Method

Add the watermelon, lime juice (if using), mint, and honey to a blender and blend until completely smooth.

Pour the mixture into an ice cream maker and churn until it reaches a soft, scoopable sorbet.

No ice cream maker: pour the blended mixture into an airtight container and freeze until firm. The texture will be more crystalline, closer to a granita. Let it sit out for a few minutes before scooping.

*Adapted from a-clean-plate*