Watermelon Sorbet

Let me see? Any cooling, chilled desserts I have shared before? Nope. Not as far as I know and not as far as I have checked through all the recipes I have already rolled out. What's with watermelon and this Watermelon Sorbet, or you can also call it Watermelon Granita? Whichever. As you wish to call it. I actually bought a big watermelon and after the usual, eating it as fresh, just like that after slicing, some slices were still available. So, the idea of making watermelon sorbet popped up. But how and which recipe? I admit I did refer to a couple of recipes and then, instead of replicating them as their originality, I added milk. Milk and watermelon? Yes. Got you worrying or you are not sure if you will make this watermelon and milk in one sorbet? You shouldn't. Nothing should hold you back. I made and those who tasted credited its taste. The fresh burst of watermelon and the creaminess of milk working and jiving in tandem. Super smooth, super luscious and one of the best sweet treat delight for a hot weather Watermelon Sorbet.

Ingredients
Cubes of watermelon (from 1/2 a watermelon)
Few sprigs of mint leaves
Milk (about 1 cup will do)
Sugar to taste or as you wish

Method
Add all ingredients into blender/processor.
Pulse for a thick smooth mixture.
Pour into container and place in the freezer.
Once frozen, break sorbet with a wooden spatula.
Pulse again and pour back into the same container.
Back into the freezer.
Repeat the same process, a total of three times.
Keep sorbet covered in the freezer.
Serve with little cubes of watermelon or any other fruits.