- 1 cup water (reserve 1/4 cup for tapioca) 1 cup creamed honey
- 1/2 cup tapioca starch
- 4 cups watermelon juice
Watermelon juice is easiest done by using a blender to emulsify the red part of the melon. Stir in the liquid to remove any pulp and store in large mason jars in the fridge. This can be kept up to 5 days.
In a medium saucepan start by heating up the 3/4 cup water & the honey until it comes to a boil. Let simmer for 3-4 minutes and then remove from the heat. In a small bowl mix together 1/4 cup water & the tapioca and then add the mixture to the hot honey reduction. Using a whisk, combine it together over medium heat until it thickens. Remove from heat & set aside. In a blender, add the watermelon juice & tapioca honey mixture and blend for 60 seconds. Pour into a ceramic baking dish and free for 2 hours. Spoon out the slushy mixture back into the blender and blend for 60 seconds. Pour the mixture back into the dish and freeze overnight.
Voila! The sorbet should be easy to scoop and dangerously easy to eat! Top with your favourite nuts and a sprinkle of honey for an extra decadent treat!