4 cups fresh watermelon, cut into cubes (seeds removed) 1-2 tablespoons lemon juice, adjust to taste 1-2 tablespoons maple syrup, adjust to preference
Directions:
1. Spread the cut watermelon cubes on a tray in a single layer and freeze for at least 4 hours, or until completely frozen. 2. Add the frozen watermelon cubes to a high-speed blender. 3. Pour in the lemon juice and maple syrup. 4. Blend until smooth and slushy, scraping down the sides as needed to help it blend evenly. 5. Once it reaches a soft sorbet consistency, serve immediately.
Borrowing a few interesting ideas from Mexican cuisine, this awesome starter features taco shells stuffed with a chatpata potato filling, laced with creamy curd and tongue-tickling sweet chutney.
