Watermelon Sorbet
A refreshing and easy-to-make watermelon sorbet that’s perfect for summer cravings, with a texture that feels fancy but is simple to prepare.
Ingredients
Main Ingredients
- 4 cups cubed frozen watermelon Cut from a ripe, seedless watermelon and frozen.
- 1/2 cup coconut milk Use light or full-fat canned coconut milk.
- 1 each lime, juiced (optional) Fresh lime juice adds brightness.
- 1-2 tablespoons honey or sweetener (optional) Add for sweetness as desired.
Instructions
Preparation
- Cut the seedless watermelon into roughly 1-inch cubes, spread them in a single layer on a baking sheet, and freeze until solid — a few hours or overnight.
- Pop the blender bowl or food-processor bowl in the freezer for 10–15 minutes to ensure the blades don’t melt the fruit into syrup during the first spin.
Blending
- Pulse the frozen watermelon with the coconut milk until it starts breaking down.
- Add lime juice and honey if using, and blend to combine until smooth and creamy.
Serving
- Enjoy immediately for a soft-serve feel, or transfer to a shallow container and freeze for 1–2 hours for firmer scoops.
Notes
Freeze cubes flat on a sheet tray first. Use ripe watermelon for the best flavor. If the mixture is icy, add a teaspoon of coconut milk to achieve a smoother texture.