Strawberry Watermelon Sorbet (5 Minutes)

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Bowl of Strawberry Watermelon Sorbet made without an ice cream maker

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!

Bananas, strawberries, watermelon, and almond milk

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.

Banana, watermelon, and strawberries in a blender

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.

Making watermelon sorbet in a blender

We hope you LOVE this strawberry watermelon sorbet! It’s:

Fruity
Creamy
Naturally sweet
Berry-infused
Delicious
& 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

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!

Spoon in a bowl of Watermelon Sorbet topped with fresh strawberries and watermelon chunks

Strawberry Watermelon Sorbet (5 Minutes)

5-minute watermelon sorbet made in a blender with nothing but ripe summer fruit and a splash of almond milk. This unbelievably refreshing sorbet tastes like cotton candy.
Author Minimalist Baker
Print
Using a spoon to create texture on a bowl of Strawberry Watermelon Sorbet
5 from 4 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 (Servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 2 Weeks
Does it keep? No

Ingredients

  • 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)

Instructions

  • 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.)
  • To a high-speed blender (or food processor) add frozen watermelon, frozen strawberries, and frozen banana. Top with the lesser amount of dairy-free milk of choice or coconut water.
  • 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).

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of homemade almond milk.
*Prep time does not include slicing and freezing fruit.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 107 Carbohydrates: 25.1 g Protein: 1.9 g Fat: 1.2 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.37 g Monounsaturated Fat: 0.51 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 417 mg Fiber: 3.4 g Sugar: 16.1 g Vitamin A: 602 IU Vitamin C: 57.05 mg Calcium: 25.21 mg Iron: 0.73 mg

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  1. meredith says

    This was soooo yummy! Looks like strawberry ice cream, and tastes light and sweet. I did add a little stevia, and I had to use evaporated milk (1/4 cup?). Totally different consistency as far as nice cream goes. Loved it!

  2. Kelly says

    Hi! This recipe sounds amazing. My husband and I have had to go dairy free, so we’ve been trying sorbet a lot lately. However, my husband doesn’t like bananas. Do you think it would impact it to simply remove it? Would there be something ideal to substitute?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This doesn’t taste much like bananas! I’d say give it a try, or sub frozen coconut or almond milk ice cubes for the banana!

  3. Bella says

    So good! Made this today and let my twin boys try it and they loved it! One of them can’t have dairy, so this is a great option for us. I used plain canned coconut milk (organic) and I used all frozen strawberrys and watermelon. I had to add some stevia because I didn’t have the sweetest watermelon, but other than that delicious! Thank you!

  4. Kandee says

    SO DELICIOUS!! Thank you for this recipe, what a treat!
    And perfect timing, I had a huge watermelon (30lbs!!!) from the farmers market that I was trying to get creative with.

    I followed the instructions exactly except for the strawberries, I used half fresh and half frozen. I think this helped me blend it a bit easier.

    I used plain canned coconut milk (organic coconut meat and water), just a little over 1/4 cup. So freaking good. Can’t wait to make this again, and (maybe) next time with another milk or different ratio on the fruits. Will be a new staple in my house!

  5. Allison says

    Oh this looks GOOD! I make Nice Cream with bananas often, but the addition of strawbs and watermelon looks great! I’ll be trying this weekend – I’m always looking for ways to cut out ice cream in the evenings and this is a great alternative!