Easy Watermelon Sorbet
Published 7/1/2024
This post may contain affiliate links. Please read our disclosure policy.
What’s better than watermelon on a hot summer day? Watermelon Sorbet! Made with real frozen watermelon and tropical flavors like coconut and agave, this cool and refreshing treat is light and sweet.
From our Meal-Prep Smoothie Popsicles to our Frozen Aperol Spritz Slushies, we at Fit Foodie love our frozen treats. But this Watermelon Sorbet is something special. It’s light and fruity and tastes like a tropical vacation in every bite.
And guess what? All you need is 10 minutes to make it! Just freeze cubed watermelon, blend everything up and serve right away. The whole fam damily is gonna crave this allllll summer long.
Watermelon Sorbet Recipe – What You Need
- Watermelon: Buy pre-frozen watermelon or freeze your own! Just make sure to remove the seeds before blending.
- Coconut water: Coconut water adds a tropical taste to the sorbet and helps with blending.
- Agave syrup: The perfect natural sweetener for a healthier alternative to traditional sorbet recipes.
- Garnish: To give this frozen treat its watermelon look, we added black sesame seeds and fresh mint. The result is SUPER cute!
- High-speed food processor: You’ll need a high-speed food processor to blend the frozen watermelon into a smooth sorbet texture.
How to Make Watermelon Sorbet
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
- Add all the ingredients to a high-speed food processor, and blend until smooth. Pro tip: add 1 tablespoon of coconut water at a time if the mixture isn’t blending easily. The sorbet should be thick enough to hold a scoop shape!
- Serve immediately with a garnish of black sesame seeds and fresh mint. ENJOY!
Can I use coconut milk instead of coconut water?
Go for it! If you want a creamier texture, coconut milk would taste fantastic. If you don’t have either, you can also use regular water with an optional drop of coconut extract.
What other sweetener can I use?
We used agave syrup, but honey makes another great substitute.
How to Freeze Watermelon
If you’re not buying frozen, cubed watermelon, you’ll need to freeze your own before making this sorbet! Here’s how:
- Prepare a baking sheet (with at least 1/2 in. lip) by laying a piece of parchment paper flat onto the baking sheet.
- Slice watermelon into 1 in. cubes, removing the rind.
- Place watermelon cubes on baking sheet, making sure to spread them out evenly. It’s best if the watermelon cubes are not touching one another so that they don’t freeze together.
- Place into the freezer for 3-4 hours or until the watermelon cubes are hard and completely frozen.
- Remove from the freezer and use a spatula to scrape frozen watermelon off of the baking sheet. You’re ready to make sorbet!
Our Favorite
Blender
Looking to upgrade your blender? Check out our favorite Vitamix Blender. It’s our favorite high-speed blender perfect for making smoothies, soups, and nut butter.
Tips on How to Make Watermelon Sorbet
Be sure the watermelon chunks you use are completely frozen. This is the key to achieving that sorbet consistency! If you’re using fresh watermelon, cut it into chunks and freeze it for at least 3-4 hours before blending.
We used a 14-cup food processor, but it only filled it up halfway. If your food processor is smaller, you may need to blend in batches.
Love all things watermelon?
Try our Watermelon Wine Freeze Pops, Watermelon Smoothie, or Watermelon Salad!
How to Store Watermelon Sorbet
This watermelon sorbet is best served right away, but you can also store it in the freezer for later. To do so, transfer the sorbet to an airtight container and freeze it for up to one week.
When ready to serve, let it sit at room temperature for 10-15 minutes before scooping.
try it!
Summer Punch
Looking for a summer cocktail to sip on? Try our summer punch made with fresh raspberry juice, vodka, mint, and a splash of ginger beer all served over sorbet.
Watermelon Sorbet Recipe
Ingredients
- 4 cups cubed watermelon, frozen
- ½- ¾ cup coconut water
- 2 tablespoons agave syrup
- Garnish with black sesame seeds and fresh mint
Instructions
- Add the watermelon, ½ cup coconut water, and agave syrup to a high-speed food processor or high-speed blender.
- Blend until smooth. Add one tablespoon of coconut water at a time if the mixture isn’t blending easily. The sorbet should be thick enough to hold a scoop shape.
- Serve immediately with a garnish of black sesame seeds and fresh mint. If serving later, transfer the sorbet to a freezer-safe container and store it in the freezer.
Tips & Notes
- Be sure the watermelon chunks you use are completely frozen.
- We used a 14-cup food processor, but it only filled it up halfway.
- We used coconut water, but you can also use coconut milk for a creamier texture.
- We used agave syrup, but you can substitute it with honey.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
The recipe looks absolutely delightful! The vibrant colors and refreshing ingredients make it a perfect treat for a hot summer day.