Watermelon Sorbet

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You will love this watermelon sorbet, made with just four ingredients and no ice cream maker, it is cool, sweet and refreshing.

A waffle cone topped with pink sorbet being held above a plate of watermelon slices.

Why This Recipe Works

  • Refined sugar free, vegan, dairy-free and gluten-free
  • Full of the goodness of fresh fruit
  • A perfect cool-down treat for a hot day.


Ingredients you will need

  • Watermelon
  • Banana 
  • Lemon/Lime Juice
  • Maple Syrup
Watermelon halves, banana, half a lemon and a small dish of maple syrup on a bench top.

Ingredient Notes and Substitutions

  • Banana: You can make the watermelon sorbet without the banana but I find it adds a little bit of creaminess to the mixture.
  • Lemon/Lime Juice: A little lemon or lime juice really does bring out the flavor of the watermelon, but it is not absolutely necessary and can be left out.
  • Maple Syrup: Depending on your palate, the sweetness of your watermelon and banana, you may not need any maple syrup. Honey, sugar, stevia, sugar syrup or coconut sugar can be used as an alternative.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my watermelon sorbet recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Remove the rind and cube the watermelon. Peel and slice the banana. Place both in an airtight container and freeze.

A large glass container of cubed watermelon and banana slices.

Step two: Transfer the frozen watermelon cubes, banana, lime/lemon juice and 1 Tablespoon of maple syrup into a blender or food processor.

Blend until you get a smooth puree texture. To achieve this you will need to use a spatula to scrape down the sides and stir as needed

cubes of frozen watermelon and banana in the jug of a blender.

Step three: Transfer your smooth frozen fruit to a freezer-friedly container, and freeze until solid (4 hours or overnight).

A loaf tin filled with smooth blended frozen watermelon.

Step four Remove from the freezer, allow to soften for a few minutes, scoop and enjoy!


A loaf tin of watermelon sorbet next to a white plate with watermelon slices and an ice cream scoop.

Top Tips

Here is how you can make these easy watermelon sorbet perfectly every time!

  • For a creamier texture increase the amount of frozen banana you use in this recipe.
  • Try garnishing the watermelon sorbet with mint leaves, watermelon and mint complement each other so well.
  • Store in your freezer either in an airtight container or wrapped well with cling film for up to one month.
A waffle cone topped with a scoop of watermelon sorbet resting on a white plate with 3 watermelon slices.

FAQs

What can I do with a whole watermelon?

There are many things you can do with a whole watermelon. Slice it, blend it into a smoothie, make it into a fruit basket, roll the fruit with a melon baller or freeze and create a watermelon sorbet.

What is the difference between sherbet and sorbet?

A traditional sorbet is made with just fruit and a sugar syrup, sherbet has a little dairy added to the dessert.

Can you freeze watermelon?

Yes, watermelon can be frozen, remove the rind and cut into chunks. Once frozen watermelon is delicious in smoothies or homemade watermelon sorbet.

A small blue ceramic flower shaped bowl with a scoop of sorbet inside it being held up to the camera

A waffle cone topped with pink sorbet being held up to the camera.
A waffle cone topped with pink sorbet being held up to the camera.

Watermelon Sorbet

This watermelon sorbet is the perfect cool-down treat, vegan, and gluten free it is loaded with the goodness of fruit.
Print Pin Rate
Course: Dessert
Cuisine: New Zealand
Keyword: watermelon sorbet, watermelon sorbet recipe, homemade watermelon sorbet, watermelon banana sorbet
Servings: 12 serves
Calories: 39kcal

RATE THIS RECIPE

5 from 2 votes

Ingredients

  • ½ large watermelon 1 kg cubed
  • 1 medium banana 110-120 grams
  • 1 Tablespoon Lemon/Lime Juice
  • 1-2 Tablespoons Maple Syrup

Instructions

  • Peel and cube the watermelon. Peel and slice the banana. Place both in an airtight container and freeze.
  • Transfer the frozen fruit, lemon/lime juice and 1 Tablespoon of maple syrup into a blender.
  • Blitz until you get a smooth texture. To achieve this you will need to use a spatula to scrape down the sides and move chunks as needed
  • Transfer your smooth frozen fruit to a freezer-friendly container, and freeze until solid (4 hours or overnight).
  • Remove from the freezer, allow to soften for a few minutes, scoop and enjoy!

Notes

  • For a creamier texture increase the amount of frozen banana you use in this recipe.
  • Try garnishing the watermelon sorbet with mint leaves, watermelon and mint complement each other so well.
  • Store in your freezer either in an airtight container or wrapped well with cling film for up to one month.
  • Banana: You can make the watermelon sorbet without the banana but I find it adds a little bit of creaminess to the mixture. 
  • Lemon/Lime Juice: A little lemon or lime juice really does bring out the flavor of the watermelon, but it is not absolutely necessary and can be left out. 
  • Maple Syrup: Depending on your palate, the sweetness of your watermelon and banana, you may not need any maple syrup. Honey, sugar, stevia, sugar syrup or coconut sugar can be used as an alternative. 

Nutrition

Serving: 1serving | Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 134mg | Fiber: 1g | Sugar: 7g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.2mg

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