Watermelon Sherbet

Directions

• Heat the sugar and 50ml (scant ¼ cup) water in a small saucepan over a medium heat and cook, stirring constantly, until the sugar is dissolved. Remove from the heat and leave to cool.
• Put the watermelon into a blender and pulse until smooth. Depending on the size of the blender, you’ll need to do this in several batches. Transfer the watermelon to a large bowl and stir in the sugar syrup, yogurt, vanilla extract and lime juice. Pour the mixture through a sieve (strainer) into another bowl, pressing the watermelon gently to release all the juice, and discard the pulp.
• Transfer the mixture to an ice-cream machine and churn for about 1 hour or until frozen and a ‘soft serve’ consistency. Place the sherbet in a freezerproof container and freeze until needed. Alternatively, transfer the mixture to a freezerproof container and freeze. After 30 minutes take the sherbet out of the freezer and mash it with a fork to remove any ice crystals, then return it to the freezer. Repeat this process every 30 minutes until frozen. It will take about 4 hours to freeze completely. Remove from the freezer about 10 minutes before serving.