Craving a refreshing summer treat? Try this easy, homemade watermelon sorbet! This healthier, dairy-free dessert is simple to make and perfect for beating the heat.
With just a few ingredients, you can enjoy a delicious, no-churn, sorbet that’s bursting with fruity flavor. This recipe is sure to become a favorite. Perfect for vegans, dairy-free diets, gluten-free diets and anyone who loves a delicious frozen fruit dessert!
What you’ll love about this recipe:
- No ice cream maker needed
- Dairy-free, vegan, gluten-free
- Perfect for summer
- Easy to make
Frequently Asked Questions
Do I need an ice cream maker to make watermelon sorbet?
No, you can make this sorbet without an ice cream maker. A high-speed blender or food processor works perfectly.
How long does it take to freeze the watermelon cubes?
It usually takes about 4 hours for the watermelon cubes to freeze completely.
Can I use other sweeteners besides agave syrup or maple syrup?
Yes, you can use any sweetener you prefer, such as sugar.
How long can I store the sorbet in the freezer?
The sorbet can be stored in an airtight container in the freezer for up to 2 weeks.
What if my sorbet is too hard to scoop?
Let it sit at room temperature for a few minutes to soften before scooping.
Can I add other fruits to the sorbet?
Yes, you can mix in other frozen fruits like strawberries or raspberries for a different flavor.
Is this sorbet suitable for people with gluten allergies?
Yes, this watermelon sorbet is gluten-free.
How can I make the sorbet smoother?
Blend the frozen watermelon cubes thoroughly and add a small amount of water if needed to achieve a smoother consistency.
Can I use lime juice from a bottle instead of fresh limes?
Yes, but fresh lime juice typically gives a better flavor.
Can I make this sorbet in advance for a party?
Absolutely! Just prepare it the day before and store it in the freezer until you’re ready to serve.
More Delicious Cool Desserts
- Vegan Chocolate Ice Cream
- Raw Vegan Cheesecake
- Vegan Blackberry Ice Cream
- Peach Ginger Sorbet
- Nice Cream, Ice Cream
Watermelon Sorbet
Ingredients
- 4 cups medium-sized seedless watermelon (cubed and frozen)
- 2 tablespoons lime juice
- 1/4 cup agave or maple syrup
- 1/8 teaspoon salt
Instructions
- Cut the watermelon into cubes, removing the rind and any seeds if not using a seedless watermelon. Spread the watermelon cubes in a single layer on a baking sheet lined with parchment paper. Freeze the watermelon cubes for at least 3 – 4 hours, or until completely frozen.
- Once the watermelon cubes are frozen, place them in a high-speed blender or food processor. Add the lime juice and agave syrup (or maple syrup).
- Blend until smooth, stopping to scrape down the sides as needed. This might take a few minutes, and you may need to blend in batches depending on the size of your blender or food processor.
- Taste the mixture and adjust the sweetness if needed by adding more agave syrup or maple syrup. If the mixture is too thick, you can add a little bit of water, one tablespoon at a time, to help with blending.
- Immediately serve and scoop the sorbet into bowls or cones. Garnish with fresh mint leaves, if desired. In not serving right away then transfer the blended mixture to an airtight container and freeze.
