Description
A refreshing and naturally sweet Strawberry Watermelon Sorbet made with frozen watermelon, strawberries, and bananas blended to creamy perfection using dairy-free milk or coconut water. This quick and easy no-cook recipe is perfect for a healthy, fruity treat that can be enjoyed immediately or frozen for later enjoyment.
Ingredients
Frozen Fruit
- 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)
Liquid
- 1/4 to 1/2 cup almond milk, coconut milk, or coconut water (each provides a unique flavor and texture)
Instructions
- Prepare the Fruit: If you have not frozen your fruit yet, make sure your watermelon, strawberries, and bananas are ripe and juicy. Slice the fruit and lay it out on a parchment-lined baking sheet. Freeze overnight or for at least 4-6 hours until the fruit pieces are firm like ice. This step is crucial for the sorbet texture but is not included in the prep time.
- Load the Blender: Add the frozen watermelon cubes, sliced frozen strawberries, and frozen banana slices into a high-speed blender or food processor. Pour in the lesser amount (1/4 cup) of your choice of almond milk, coconut milk, or coconut water to start.
- Blend the Ingredients: Blend on low speed initially, then increase to high speed. Use a tamper to help blend the ingredients uniformly if you are using a high-speed blender. For a food processor, blend in 30-second increments, removing the lid and scraping down the sides between blends to ensure smooth consistency.
- Adjust Consistency: If the sorbet mixture is too thick and difficult to blend, gradually add more dairy-free milk or coconut water, but be careful not to add too much to avoid a runny texture. Alternatively, you can let the fruit thaw slightly inside the blender before resuming blending. Taste the sorbet and adjust sweetness or flavor by adding more fruit if desired, especially more watermelon for a refreshing taste.
- Serve Immediately or Freeze: Transfer the sorbet to a serving bowl and enjoy immediately, either plain or topped with sliced fresh fruit. For a firmer texture, transfer the sorbet to a parchment-lined loaf pan, cover with more parchment, and freeze until solid. Scoop and serve from the loaf pan or use an ice cream cone if preferred.
- Storage and Reuse: Leftover sorbet will keep well in the freezer for up to 2 weeks. If not stored in a loaf pan, this sorbet can also be frozen in popsicle molds or ice cube trays. When ready to enjoy, blend the frozen sorbet cubes again with a little dairy-free milk or coconut water to restore creamy sorbet texture.
Notes
- Use ripe and sweet fruit for the best flavor and natural sweetness without added sugar.
- Adjust the liquid quantity carefully to avoid a watery sorbet consistency.
- This sorbet is dairy-free, vegan, and vegetarian friendly.
- Freezing times can vary depending on your freezer; ensure fruit is fully frozen before blending.
- This recipe is best enjoyed fresh but can be stored in the freezer up to two weeks.
- You can experiment with different plant-based milks to change the flavor profile.
- Prep Time: 10 minutes (excluding freezing time for the fruit)
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
