Watermelon sorbet is delicious and a healthier option compared to traditional ice cream. It is made mainly from frozen fresh watermelon with no added sugar or artificial ingredients so you can enjoy the natural sweetness of this tasty summer fruit. Safe for those with food allergies and sensitivities, this sorbet is vegan, paleo, gluten-free and dairy-free. Check the variations below to see how you can add some unique and flavorful twists to this sweet treat. Looking for more easy, summer-friendly recipes for a hot summer day? Don’t miss this refreshing strawberry sorbet or this creamy frozen peach yogurt—both require minimal effort and little equipment!
Ingredients
Watermelon – Make sure to freeze beforehand. Lime juice – balances the sweetness of watermelon and the acidity in lime juice can help preserve the sorbet, preventing it from crystallizing too quickly in the freezer. This can result in a smoother texture and better consistency when serving. Honey or maple syrup (optional) – depending on the sweetness of your watermelon you can add to your liking.
Step-by-Step Instructions
Variations
Milk – if you desire a creamy consistency, add a splash of coconut milk. Herbs – Enhance your sorbet with a variety of herbs, such as mint, basil, or rosemary, to add a refreshing and unique flavor. Fruits – Add a variety of fruits, such as strawberries, mangoes, peaches, raspberries, or blueberries, to create a delicious and flavorful treat.
Equipment
You don’t need an ice cream machine to make this watermelon sorbet! But you do need a high-powered food processor or blender to break up the frozen watermelon. I highly recommend using a food processor if you have one as the wider and more shallow bowl makes it easier to scrape down the sides during processing. My husband got me this food processor for Christmas two years ago because I want to start making more bliss balls for snacks, and since then I’ve been using it multiple times a week.
Storage
Transfer the sorbet to a freezer-safe container. Smooth the surface and add a layer of plastic wrap or parchment paper on top to minimize ice crystals from forming. Close the lid and freeze for up to a month. When ready to enjoy, let the sorbet sit at room temperature for 20-30 minutes to soften. This will make it easier to scoop. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
