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.

How to Make Watermelon Sorbet
Once the fruit is frozen, there are just 5 minutes, 4 ingredients, and a blender between you and watermelon sorbet.

Simply add frozen watermelon, strawberries, and banana to a high-speed blender (or food processor) along with a little bit of almond milk, coconut milk, or coconut water. There’s no ice cream maker required here!

Then blend it up, using the tamper to help if the mixture gets stuck or has trouble blending. More liquid can also be added to help it along, but it’s important to avoid adding too much or the sorbet can get too liquidy.

If it’s still having trouble blending, you can try letting the fruit thaw slightly in the blender before resuming.

Making watermelon sorbet in a blender
We hope you LOVE this strawberry watermelon sorbet! It’s:

Fruity
Creamy
Naturally sweet
Berry-infused
Delicious
& Tastes like cotton candy!

It makes the perfect refreshing summer snack or healthier dessert! Enjoy right away, or freeze for more of an ice cream effect. Swoon!

More Ice Cream & Sorbet Recipes
Raspberry Coconut Mango Sorbet
Easy Banana Ice Cream
Vanilla Bean Coconut Ice Cream
Raspberry Ripple Ice Cream
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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.

Do you think of turning the white part in the watermelon rind into a delicious meal? What about making desserts with increasing syrup? Here are ingenious dishes that prevent food waste. Watermelon peel meal, must ring, barren from dried stale bread, leftover dough and cheese tirit, bone broth papara… These were some of the meals at this project’s “Have Your Soul’s Lunch”. This is an Istanbul based international food conference that speaks about the food issues. The third conference was held on October 21 at the Sakıp Sabancı Museum, and this time the subject of “extinction” was discussed. Like last year, the main sponsor of the conference this year was Grundig. During the day, impressive speakers shared their projects and stories in the hall, where approximately 300 people gathered. They inspired to protect and preserve the environment, culture and food. The garden of the museum near the Bosphorus was transformed into a very different dining area for that day. A container with a kitchen was placed at the entrance, seating areas were prepared from pallets. Dishes from Turkey’s seven regions associated with women who are not professional chefs cook food world, but it was. While they were conductors, successful professional chefs and culinary students of Istanbul became volunteer apprentices for them. Preparations started a day ago.

Do you think of turning the white part in the watermelon rind into a delicious meal? What about making desserts with increasing syrup? Here are ingenious dishes that prevent food waste. Watermelon peel meal, must ring, barren from dried stale bread, leftover dough and cheese tirit, bone broth papara… These were some of the meals at this project’s “Have Your Soul’s Lunch”. This is an Istanbul based international food conference that speaks about the food issues. The third conference was held on October 21 at the Sakıp Sabancı Museum, and this time the subject of “extinction” was discussed. Like last year, the main sponsor of the conference this year was Grundig. During the day, impressive speakers shared their projects and stories in the hall, where approximately 300 people gathered. They inspired to protect and preserve the environment, culture and food. The garden of the museum near the Bosphorus was transformed into a very different dining area for that day. A container with a kitchen was placed at the entrance, seating areas were prepared from pallets. Dishes from Turkey’s seven regions associated with women who are not professional chefs cook food world, but it was. While they were conductors, successful professional chefs and culinary students of Istanbul became volunteer apprentices for them. Preparations started a day ago.