While daydreaming about watermelon sorbet recently, I threw a few things in the blender hoping for an easier, quicker method, and the results were shockingly good. So good we went back for seconds…and thirds.
This near-instant sorbet is made with simple frozen fruit, like strawberry, watermelon, and banana, and dairy-free milk or coconut water. The texture is creamy, slightly icy, and refreshing, and the taste? It’s somehow reminiscent of cotton candy. Let us show you how it’s done!
Bananas, strawberries, watermelon, and almond milk
First, freeze the fruit (or buy already frozen, if available).
How to Freeze Watermelon
While it’s easy to find frozen strawberries at the store, it’s unlikely you’ll find frozen watermelon. Luckily, it’s super simple to do at home.
Start by cutting a watermelon into cubes or scooping into balls (make sure it’s juicy and ripe for best flavor).
Then add the cubes or balls in a single layer to a parchment-lined baking sheet and freeze for at least 4 to 6 hours or until firm. Once frozen, transfer the watermelon cubes to a sealed container or use immediately.
