If you’re in the mood for an ultra-refreshing treat that absolutely screams summer, look no further than this Strawberry Watermelon Sorbet! It’s unbelievably easy, bursting with natural sweetness, and ready in minutes — perfect for hot afternoons or whenever that ice-cold fruit craving hits.
Why You’ll Love This Recipe
- Instant Summer Vibes: Every spoonful is like a sweet, juicy breeze on a hot day — no ice cream maker needed!
- Wholesome & Vegan: Made from just fruit and plant-based milk or coconut water, it’s naturally dairy-free, gluten-free, and free from refined sugar.
- Five-Minute Magic: When a frozen fruit craving strikes, you can whip this up quicker than you could drive to get a store-bought treat.
- Absolutely Customizable: Tweak the ingredient ratios to lean more watermelon or strawberry — you really can’t go wrong!
Ingredients You’ll Need
I can’t overstate how beautifully simple these ingredients are — each one plays a starring role, delivering sweetness, luscious texture, and brilliant pink color to your Strawberry Watermelon Sorbet. Quality and ripeness truly make all the difference here!
- Frozen Watermelon: The juicy star of the show, it gives amazing hydration and that iconic, sweet summer flavor.
- Frozen Strawberries: These pack a vibrant, tangy punch and add gorgeous, natural color (organic tastes even more strawberry-forward if you can swing it).
- Frozen Bananas: Bananas bring natural creaminess and subtle sweetness, making your sorbet scoopable and smooth without cream or extra sugar.
- Almond milk, coconut milk, or coconut water: A splash of this helps everything blend — choose almond milk for a more neutral base, coconut milk for extra creaminess, or coconut water for maximum fruitiness and refreshment.
Variations
This Strawberry Watermelon Sorbet recipe is incredibly flexible! Feel free to explore different fruit combinations or adjust sweetness and creaminess to suit your own preferences or what’s in your fridge.
- Swap the Bananas: Don’t love bananas? Try frozen mango or avocado for a different creamy vibe with subtle flavor.
- Make It Boozy: For adults, add a splash of rum or vodka before blending for an ultra-refreshing grown-up sorbet cocktail.
- Add Fresh Herbs: Blend in a few fresh mint or basil leaves for a delightful, aromatic twist that pairs exquisitely with both strawberry and watermelon.
- Citrusy Kick: Squeeze in a little lime or lemon juice to boost brightness and tang.
How to Make Strawberry Watermelon Sorbet
Step 1: Prep and Freeze the Fruit
If you haven’t already, dice your ripe watermelon (removing those sneaky seeds!), slice the strawberries, and peel and slice your bananas. Spread all the fruit out on a parchment-lined baking sheet so the pieces don’t stick together, and freeze overnight or for at least 4–6 hours until everything is perfectly firm and frosty.
Step 2: Blend the Sorbet
Add your frozen watermelon, strawberries, and bananas to a high-speed blender or powerful food processor. Start by pouring in 1/4 cup of your chosen milk or coconut water. Pulse on low, then blend on high, using your blender’s tamper to help move things along. If the blades struggle, pause and scrape down the sides, or let the fruit soften just a tiny bit before blending again. Add extra liquid only a tablespoon at a time (seriously — less is more!), to keep that scoopable, sorbet-like texture intact.
Step 3: Taste and Adjust
Give your Strawberry Watermelon Sorbet a quick taste test! If you want one fruit to shine more brightly, toss in a bit more of it and blend briefly to combine. Adjust sweetness, flavor, or texture to your liking (but try not to eat it all before serving!).
Step 4: Serve or Freeze for Later
You can absolutely serve your sorbet straight from the blender for a soft, luscious treat (my personal favorite!). If you prefer a firmer, scoopable sorbet, spread it into a parchment-lined loaf pan, cover, and freeze for an hour or two. Let it sit at room temp for a few minutes before scooping. Leftovers can go into popsicle molds or ice cube trays for a fun twist!
Pro Tips for Making Strawberry Watermelon Sorbet
- Ultra-Ripe Fruit Only: Overripe or super-ripe watermelon, strawberries, and bananas make your sorbet naturally sweeter and more flavorful — so don’t be afraid of fruit that’s a bit soft or spotty.
- Don’t Overdo the Liquid: Add your milk or coconut water gradually — if you add too much, your sorbet will end up more like a smoothie (still tasty, but not scoop-worthy!).
- Chill Your Blender: If you can, pop your blender jug or food processor bowl in the freezer for a few minutes first. This helps your Strawberry Watermelon Sorbet stay icy-cold and thick.
- Double the Batch, Double the Fun: Make extra and pour leftovers into popsicle molds or ice cube trays for a grab-and-go treat later — this recipe is wonderful for summer parties!
How to Serve Strawberry Watermelon Sorbet
Garnishes
For a show-stopping finish, top your Strawberry Watermelon Sorbet with fresh berries, watermelon balls, mint leaves, or crunchy coconut flakes! Even a sprinkle of lime zest or a drizzle of honey (if not vegan) will take your presentation — and flavors — to another level.
Side Dishes
This fruity sorbet makes a gorgeous palate cleanser between courses or as a light dessert after anything spicy or grilled. Serve it alongside a fruit salad, paired with crisp amaretti cookies, or next to iced tea for the ultimate summer spread.
Creative Ways to Present
Go beyond the scoop! Pile your Strawberry Watermelon Sorbet into cantaloupe or watermelon halves for an edible “bowl,” layer it with coconut yogurt in parfait glasses for a breakfast treat, or whirl it into popsicle molds for backyard snacking on the go.
Make Ahead and Storage
Storing Leftovers
Keep any leftover sorbet in a parchment-lined loaf pan, covered tightly with parchment and plastic wrap. It will stay fresh and delicious for up to two weeks, though it’s usually devoured much sooner in my house!
Freezing
For long-term storage, transfer the Strawberry Watermelon Sorbet to an airtight, freezer-safe container. If you’re making popsicles or “sorbet cubes,” freeze them directly in their molds; when ready to serve, let soften slightly for best texture.
Reheating
No reheating necessary — but if your sorbet is rock-solid, just let it rest on the counter for 10-15 minutes, then give it a brief stir to restore that creamy, soft texture everyone loves.
FAQs
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Do I have to use frozen fruit for Strawberry Watermelon Sorbet?
Absolutely! Using frozen fruit is what gives this sorbet its creamy, frosty texture without added ice or churning. If you use fresh fruit, you’ll end up with a smoothie rather than a scoopable sorbet.
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Can I make this sorbet without a high-speed blender?
You can! A food processor works well — just blend in short pulses, scraping down the sides as needed, and add liquid slowly until you reach the perfect spoonable consistency.
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How do I prevent the Strawberry Watermelon Sorbet from turning icy in the freezer?
Store it tightly covered in a parchment-lined pan, and don’t add more liquid than necessary when blending. If it gets too firm or icy, simply let the sorbet thaw a bit and stir or re-blend for a smoother scoop.
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Is it possible to make a larger batch for a party?
Totally! Just double or triple the ingredients, blend in batches as needed, then layer in a big ice cream tub or serve from a chilled melon bowl for a seriously impressive (and crowd-pleasing) dessert.
Final Thoughts
If you’re searching for a no-fuss dessert that delivers maximum summer flavor in minutes, Strawberry Watermelon Sorbet is your new best friend. Give it a whirl — you (and everyone who grabs a spoon) will be hooked on its vibrant color and juicy, refreshing taste!
Print
Strawberry Watermelon Sorbet Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: N/A
- Diet: Vegan
Description
This refreshing and vibrant Strawberry Watermelon Sorbet is the perfect guilt-free treat for a hot day. Made with frozen watermelon, strawberries, and bananas, this dairy-free and vegan sorbet is a delightful blend of sweet flavors. Enjoy it as a quick dessert or a healthy snack!
Ingredients
Frozen Watermelon:
- 2 cups cubed frozen watermelon (ripe, seeds removed)
Frozen Strawberries:
- 1 cup sliced frozen strawberries (ripe, organic when possible)
Frozen Bananas:
- 1 cup sliced frozen bananas (ripe and spotty)
Liquid of Choice:
- 1/4–1/2 cup almond milk, coconut milk, or coconut water
Instructions
- Prepare Frozen Fruit: If your fruit isn’t already frozen, ensure it’s ripe and juicy, slice it, and freeze it on a parchment-lined baking sheet overnight or for at least 4-6 hours until firm.
- Blend Ingredients: In a high-speed blender or food processor, combine the frozen watermelon, strawberries, and bananas. Add the lesser amount of liquid of your choice.
- Blend: Blend on low and then high until smooth. Use a tamper for a blender or blend in increments and scrape down the sides for a food processor.
- Adjust Consistency: If needed, add more liquid gradually to help with blending. Avoid adding too much to prevent the sorbet from becoming too runny.
- Adjust Flavor: Taste the sorbet and add more fruit as desired for a stronger flavor. Blend again if necessary.
- Serve: Enjoy the sorbet immediately or freeze it in a loaf pan for a firmer texture. Serve with additional fruit toppings if desired.
- Storage: Leftover sorbet can be kept in the freezer for up to 2 weeks. For a different presentation, freeze the sorbet in molds for popsicles or ice cubes.
Notes
- Nutrition information is estimated based on using the lesser amount of homemade almond milk.
- Prep time does not include slicing and freezing fruit.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 120 calories
- Sugar: Approximately 20g
- Sodium: Approximately 20mg
- Fat: Approximately 2g
- Saturated Fat: 0g
- Unsaturated Fat: Approximately 1g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 4g
- Protein: Approximately 2g
- Cholesterol: 0mg
