While daydreaming about watermelon sorbet recently, I threw a few things in the blender hoping for an easier, quicker method, and the results were shockingly good. So good we went back for seconds…and thirds.
This near-instant sorbet is made with simple frozen fruit, like strawberry, watermelon, and banana, and dairy-free milk or coconut water. The texture is creamy, slightly icy, and refreshing, and the taste? It’s somehow reminiscent of cotton candy. Let us show you how it’s done!
First, freeze the fruit (or buy already frozen, if available).
How to Freeze Watermelon
While it’s easy to find frozen strawberries at the store, it’s unlikely you’ll find frozen watermelon. Luckily, it’s super simple to do at home.
Start by cutting a watermelon into cubes or scooping into balls (make sure it’s juicy and ripe for best flavor).
Then add the cubes or balls in a single layer to a parchment-lined baking sheet and freeze for at least 4 to 6 hours or until firm. Once frozen, transfer the watermelon cubes to a sealed container or use immediately.
How to Make Watermelon Sorbet
Once the fruit is frozen, there are just 5 minutes, 4 ingredients, and a blender between you and watermelon sorbet.
Simply add frozen watermelon, strawberries, and banana to a high-speed blender (or food processor) along with a little bit of almond milk, coconut milk, or coconut water. There’s no ice cream maker required here!
Then blend it up, using the tamper to help if the mixture gets stuck or has trouble blending. More liquid can also be added to help it along, but it’s important to avoid adding too much or the sorbet can get too liquidy.
If it’s still having trouble blending, you can try letting the fruit thaw slightly in the blender before resuming.
We hope you LOVE this strawberry watermelon sorbet! It’s:
& Tastes like cotton candy!
It makes the perfect refreshing summer snack or healthier dessert! Enjoy straight or away, or freeze for more of an ice cream effect. Swoon!
More Ice Cream & Sorbet Recipes
- Raspberry Coconut Mango Sorbet
- Easy Banana Ice Cream (Tips + 10 Flavors!)
- Vanilla Bean Coconut Ice Cream
- Raspberry Ripple Ice Cream
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Strawberry Watermelon Sorbet (5 Minutes)
- 2 cups cubed frozen watermelon (ripe // seeds removed)
- 1 cup sliced frozen strawberries (ripe, organic when possible)
- 1 cup sliced frozen bananas (ripe and spotty)
- 1/4-1/2 cup almond milk, coconut milk, or coconut water (each provides a unique flavor and texture)
- If you haven’t already frozen your fruit, ensure it’s nice and ripe and juicy (the sweeter, the better) then slice and freeze on a parchment-lined baking sheet. Freeze overnight or for at least 4-6 hours or until firm like ice. (Note: Prep time does not include this step.)
- Blend on low, then on high, using the tamper to blend the ingredients together if using a high-speed blender. If using a food processor, blend in 30-second increments, then remove lid and scrape down sides as needed.
- If it has trouble blending, add more dairy-free milk or coconut water a little at a time. Be sure not to add too much or the sorbet can get too liquidy. Alternatively, you can try letting the fruit thaw slightly in the blender before resuming. Taste and adjust flavor as needed. Add more fruit of choice if you want more of its flavor to come through (we go heavy on watermelon and it doesn’t disappoint).
- Transfer to a serving bowl and enjoy immediately, plain or topped with sliced fruit of choice. Or, transfer to a parchment-lined loaf pan, cover with more parchment paper, and freeze until firm, then scoop and serve in a bowl or on a cone.
- Leftovers will keep in the freezer up to 2 weeks. If not freezing in a loaf pan, this sorbet freezes well in popsicles or ice cube molds (blend again later with more dairy-free milk or coconut water to achieve sorbet consistency).
*Prep time does not include slicing and freezing fruit.