Ingredients
- 4 cups seedless watermelon, cubed and frozen
- 1–2 tablespoons fresh lime juice
- 2 tablespoons canned full-fat coconut milk (optional)
- 1 teaspoon honey or maple syrup (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Cut a ripe seedless watermelon into small cubes and remove the rind.
- Spread the cubes on a parchment-lined baking sheet and freeze for at least 4 hours until fully frozen.
- Place the frozen watermelon cubes in a blender or food processor.
- Add 1 tablespoon fresh lime juice and blend until smooth and creamy.
- Taste the mixture and add additional lime juice or honey if desired, then blend briefly again.
- Transfer the blended sorbet to a freezer-safe container and smooth the top.
- Freeze for 1–2 hours to allow the texture to become firmer and scoopable.
- Let the sorbet sit at room temperature for about 5 minutes if too firm before scooping.
- Serve in bowls or cones and garnish with mint if desired.
Notes
- Use very ripe watermelon for the best natural sweetness.
- Freezing the watermelon cubes fully is essential for the proper sorbet texture.
- A high-powered blender or food processor works best for blending frozen fruit.
- Add coconut milk for a creamier texture and tropical flavor.
- If stored for several days, let the sorbet soften slightly before scooping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 55
- Sugar: 11 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
