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It’s summertime and all I want to eat is watermelon and all the berries! This Healthy Watermelon Sorbet is the perfect treat for the hotter temps, made with good for you ingredients that will actually hydrate you. The texture is smooth, a little creamy–something in between an icy and an ice cream, if that makes sense. The best part is it’s super easy to make, requires no churning whatsoever, and is super duper allergy friendly!
This Healthy Watermelon Sorbet is: vegan / gluten-free / refined sugar free / whole food plant based / dairy free / nut free / paleo / raw vegan / fruitarian / fat free. That’s a lot of things, huh?
You can also make it without any added sugars, so long as you’re using the fruit at it’s absolute peak ripeness. So what’s in it? Basically just whole plants.
You can make this healthy watermelon sorbet with either 3 or 4 ingredients! The main ingredient is watermelon of course, and for the creaminess and sweetness, we’re adding a little banana (but not too much, so you won’t really taste it!). I always love to pair my watermelon with lime, and I’ll list a few other delicious add-ons in the recipe card below. Finally, if you’re needing a little extra sweetness, you can add a touch of maple syrup, but personally, I find it to be unnecessary as long as my fruit is ripe to start with.
I recommend making this in a high speed, high power blender, because we will be freezing the fruit beforehand. I use this blender, which also has a large enough pitcher to make it all in one shot. I find using a tamper helps to push down the frozen chunks to blend easily. Feel free to divide or multiply the recipe as needed, because I guarantee this healthy watermelon sorbet doesn’t last long in the freezer once you try it!
A note on texture. Since we are not adding any fat to this recipe, it might feel a little icier at first. My best tip for good texture is to use the exact ratio of banana to watermelon, blend the fruit in its frozen state, and enjoy just as it reaches frozen if you can. Before eating, give it a few minutes to thaw out a little so you can scoop it with an ice cream scoop! If you don’t mind a banana flavour, then you can also add more banana than the recipe calls for, which will create a creamier texture. I prefer not to exceed the listed amount just because I find that the banana flavour can overtake the watermelon if too much is added.
Slice and freeze fruit (excluding lime) to prep. Cutting into smaller chunks will make blending easier.
In a high power blender, add frozen watermelon and banana and juice of half a lime. Blend, using the tamper to help break down the chunks. Do not add additional liquid. You should achieve a smooth texture, no chunks (refer to video coming soon for reference!).
Transfer your mixture to into a freezer safe container. Tupperware, or cake pan will work.
Freeze overnight or for about 3-4 hours, until solid.
Allow to thaw for a few minutes before serving, and enjoy.
More delicious add-in suggestions: mint, basil, ginger, other fruit of choice!
If you prefer a creamier texture and don’t mind a banana flavour, you can add more banana.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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