0 from 33 votes
Strawberry Watermelon Sorbet (5 Minutes)
5-minute watermelon sorbet made in a blender with nothing but ripe summer fruit and a splash of almond milk. This unbelievably refreshing sorbet tastes like cotton candy.
Prep Time
5 mins
Total Time
5 mins
Servings: 2 (Servings)
Calories: 107 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 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)
- 1/4-1/2 cup almond milk, coconut milk, or coconut water (each provides a unique flavor and texture)
Instructions
- If you haven’t already frozen your fruit, ensure it’s nice and ripe and juicy (the sweeter, the better) then slice and freeze on a parchment-lined baking sheet. Freeze overnight or for at least 4-6 hours or until firm like ice. (Note: Prep time does not include this step.)
- To a high-speed blender (or food processor) add frozen watermelon, frozen strawberries, and frozen banana. Top with the lesser amount of dairy-free milk of choice or coconut water.
- Blend on low, then on high, using the tamper to blend the ingredients together if using a high-speed blender. If using a food processor, blend in 30-second increments, then remove lid and scrape down sides as needed.
- If it has trouble blending, add more dairy-free milk or coconut water a little at a time. Be sure not to add too much or the sorbet can get too liquidy. Alternatively, you can try letting the fruit thaw slightly in the blender before resuming. Taste and adjust flavor as needed. Add more fruit of choice if you want more of its flavor to come through (we go heavy on watermelon and it doesn’t disappoint).
- Transfer to a serving bowl and enjoy immediately (recommended!), plain or topped with sliced fruit of choice. Or, transfer to a parchment-lined loaf pan, cover with more parchment paper, and freeze until firm, then scoop and serve in a bowl or on a cone.
- Leftovers will keep in the freezer up to 2 weeks. If not freezing in a loaf pan, this sorbet freezes well in popsicles or ice cube molds (blend again later with more dairy-free milk or coconut water to achieve sorbet consistency).
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with the lesser amount of homemade almond milk. *Prep time does not include slicing and freezing fruit.
Nutrition Information
Serving
1serving
Calories
107
(5%)
Carbohydrates
25.1g
(8%)
Protein
1.9g
(4%)
Fat
1.2g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.37g
Monounsaturated Fat
0.51g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
3mg
(0%)
Potassium
417mg
(12%)
Fiber
3.4g
(14%)
Sugar
16.1g
(32%)
Vitamin A
602IU
(12%)
Vitamin C
57.05mg
(63%)
Calcium
25.21mg
(3%)
Iron
0.73mg
(4%)
Nutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 107
% Daily Value*
| Serving | 1serving | |
| Calories | 107 | 5% |
| Carbohydrates | 25.1g | 8% |
| Protein | 1.9g | 4% |
| Fat | 1.2g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.37g | 2% |
| Monounsaturated Fat | 0.51g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 417mg | 9% |
| Fiber | 3.4g | 14% |
| Sugar | 16.1g | 32% |
| Vitamin A | 602IU | 12% |
| Vitamin C | 57.05mg | 63% |
| Calcium | 25.21mg | 3% |
| Iron | 0.73mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.