Ingredients
Scale
- 4 cups seedless watermelon, cubed and frozen
- 2 to 3 tablespoons maple syrup or agave (adjust to taste)
Instructions
- Freeze the Watermelon: Cut seedless watermelon into cubes and lay them flat on a baking sheet. Freeze for at least 4 hours or overnight.
- Blend It Smooth: Add frozen watermelon cubes and maple syrup to a high-powered blender or food processor. Blend until smooth and creamy. Scrape down the sides as needed.
- Serve or Freeze Again: Serve immediately for a soft-serve texture. For a firmer gelato, transfer to a container and freeze for another 1-2 hours, then scoop and serve.
Notes
Don’t over-blend. Too much blending generates heat, which melts the gelato and ruins the texture. Pulse, scrape, repeat.