Description
This watermelon sorbet is a refreshing summer dessert made with frozen watermelon, banana, and a squeeze of lemon. It’s smooth, fruity, naturally dairy-free, and easy to make in a blender or food processor without an ice cream maker.
Ingredients
750-800 g (6 cups) seedless watermelon, cut into cubes
1 medium banana, sliced
Juice of 1/2 lemon or 1 lime (about 2 tbsp / 30 ml)
1-2 tbsp (15-30 ml) honey or maple syrup, optional
1-2 tbsp water, if needed for blending
Fresh mint leaves, for serving
Instructions
Cut the watermelon into bite-sized cubes, removing any seeds if needed.
Spread the watermelon cubes in a single layer on a baking sheet lined with parchment paper. Freeze for at least 4 hours or overnight, until completely solid.
Chef’s Tip: Freezing the watermelon in a single layer prevents the cubes from sticking together and helps them blend more evenly later.
Transfer the frozen watermelon cubes to a food processor or high-speed blender. Add the banana, lemon or lime juice and the honey or maple syrup (if using).
Blend until smooth and creamy. If the mixture struggles to blend, add 1–2 tablespoons of water to help it along.
Taste the sorbet and add more honey or maple syrup if needed, blending briefly to combine.
Scoop the sorbet into bowls and garnish with fresh mint leaves. Serve immediately for the best texture.
Chef’s Tip: If the sorbet softens while blending, place it in the freezer for 20–30 minutes to firm up before serving.
Notes
Storage Instructions: This sorbet is best served straight after blending. Leftovers can be stored in a freezer-safe container for up to 1 month. Let the sorbet soften at room temperature for 5–10 minutes before scooping.
- Prep Time: 10 minutes
- Freezer time: 4 hours or overnight
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blender / No-churn
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 97
- Sugar: 18.4 g
- Sodium: 2.8 mg
- Fat: 0.4 g
- Carbohydrates: 24.7 g
- Protein: 1.5 g
- Cholesterol: 0 mg
