Watermelon Sorbet

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

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5 from 2 votes

This watermelon sorbet is the perfect cool-down treat, vegan, and gluten free it is loaded with the goodness of fruit.

Prep Time20

Freezing time8

Total Time8 20

Course: Dessert

Cuisine: New Zealand

Keyword: watermelon sorbet, watermelon sorbet recipe, homemade watermelon sorbet, watermelon banana sorbet

Servings: serves

Calories: 39kcal

Author: Stacey

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

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