Spoon in a bowl of Watermelon Sorbet topped with fresh strawberries and watermelon chunks
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.
AuthorMinimalist Baker
Using a spoon to create texture on a bowl of Strawberry Watermelon Sorbet
PREP TIME
5 minutes
TOTAL TIME
5 minutes
Servings
2
(Servings)
CourseDessert
CuisineGluten-Free, Vegan
Freezer Friendly2 Weeks
Ingredients
US Customary – Metric
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.
