Expert Tips

• More delicious add-in suggestions: mint, basil, ginger, or other frozen fruit of choice.  Fresh raspberries, fresh strawberries, blueberries, or blackberries would work. As well as mangoes or pineapple for a tropical twist. If you use fresh fruit, be sure to freeze it first! 
• If you prefer a creamier texture and don't mind a banana flavour, you can add more bananas.
• I recommend making this in a high-speed, high-power blender because we will freeze the fruit beforehand. I use this blender, which also has a large enough pitcher to make it all in one shot. Using a tamper helps to push down the frozen chunks to blend easily. You can also try using a food processor if you don’t have a blender. 
• Feel free to divide or multiply the recipe as needed because I guarantee this sugar free sorbet won’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 it 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 add more banana than the recipe calls for, which will create an extra creamy texture. I prefer not to exceed the listed amount because the banana flavor can overtake the watermelon if too much is added.

Serving Tips

• After freezing to set, let the sorbet sit out for a few minutes before serving it into cones or bowls. 
• Enjoy topped with additional berries or by itself. 

Storage Tips

• Store this sugar free sorbet in the freezer for up to 5 days.