No-Churn Watermelon Sorbet
Inspired by techniques from NYT Cooking.
No machine needed: frozen watermelon chunks whizzed with a little yoghurt, sugar and lemon make an instant soft pink sorbet.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low fat: 0.4 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.2 g saturated fat per 100 g, 4.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 228 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
6.7 g per serving
13.4 % of the 50 g daily maximum · 26.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- baking tray lined with baking paper
- shallow glass or ceramic dish
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 99 kcal |
| Protein | 1.9 g |
| Carbohydrate | 22.9 g |
| of which sugars | 20 g |
| of which free sugars | 6.7 g |
| Fat | 1 g |
| of which saturates | 0.5 g |
| Fibre | 0.8 g |
| Salt | 0.03 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
