Watermelon Sorbet (Vegan Recipe)
You can make this super easy watermelon sorbet recipe with only four ingredients and without an ice cream maker! This recipe is gluten free, processed sugar free, dairy free, nutritious, and incredibly delicious. And it's perfect as a healthy treat for the family!
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You have no idea how addicted I am to watermelon... I mean, really. I can eat a whole watermelon in one sitting. If you love watermelon like I do, you will definitely love this recipe. I enjoy this recipe especially during the Chicago summer, aka watermelon season! It's so refreshing and great to avoid throwing away leftover bit of watermelon.
I can never throw away food, I am the classical person who was told as a child that there are many people starving in the world. Sadly this is still true today and I strongly encourage you to try not to waste food.
Healthy Watermelon Sorbet
When I told a friend I was going to make watermelon sorbet, her immediate answer was "Do you have an ice cream maker?", my answer: "I don't, but if I figure it out, I will share the recipe!". All you will need to make this recipe is a good quality food processor, a container, and your freezer. I use a Ninja Blender, which stands in as a food processor and it worked great for this recipe. I am guessing a good blender might work ok too, but I feel it’s easier to blend frozen fruit in the food processor.
This recipe has frozen watermelon cubes and frozen banana as its main ingredients. To freeze your watermelon, just remove the rind, cut it into cubes and freeze it overnight. Don't just use fresh watermelon for this recipe because it will just become hard watermelon flavored ice when frozen. This sorbet is one of my favorite ideas with watermelon and I love this recipe because it’s:
Healthier than many sugar filled watermelon sorbet recipes I’ve seen.
Super quick and easy to make, with an option to eat it straight from the food processor if you want.
Ingredients are mostly whole foods, which means it’s refined sugar-free.
It has a crazy good flavor and it's a wonderful source of healthy energy.
Simple Ingredients
Watermelon
Bananas
Cashews
Peppermint extract
Maple syrup (optional)
Is this Watermelon Sorbet Healthy?
This watermelon sorbet is processed sugar free, and while it has a bit of peppermint extract, it's still so much healthier than the majority of recipes I have seen that include tons of white sugar or sugar syrup, and you don't need that. Don't disappoint me, make it without white sugar.
Yes, I do give you the option of adding some maple syrup, just add a little bit if you go that route, like 2-3 tbsp. Maple syrup causes a lower rise in blood glucose levels than white sugar, corn syrup, or brown-rice syrup; and maple syrup has a low glycemic index. Keep this recipe for watermelon sorbet simple.
However, if you prefer a creamier texture you could add some extra cashews, frozen bananas or even coconut cream.
Also, I am guessing a strong blender could work for this recipe too but I haven’t tried that yet, please let me know if you do!
How to Make Watermelon Sorbet Without an Ice Cream Maker?
Dice your watermelon (cut it in large cubes) and freeze it overnight. Yes it might look frozen after 5 hours, but if the watermelon isn't totally frozen, the sorbet will have a slushy texture instead of that of a solid sorbet.
Add the frozen watermelon into the food processor together with the frozen bananas, cashews and peppermint. I used 5 cups of watermelon.
Process your watermelon mix in a food processor until you get a sorbet like texture. Taste it, and add some maple syrup if it's not sweet enough for you. Some watermelons are so much more sweeter than others.
I tried my watermelon sorbet both ways, with and without maple syrup, and I preferred it without.
Next you can eat it immediately, or leave it in the freezer. I tried three different ways actually:
1. I ate some watermelon sorbet immediately, but prefer my sorbet a bit harder.
2. I left the watermelon sorbet in the freezer for 30-40 minutes, and it had a sort of ice cream look, like these pictures. Did it taste like ice cream? Nope, for that I would add more cashews or coconut cream, but it has the full sorbet experience I was looking for and looks perfect for my pictures here.
3. I left it in the freezer overnight, and then I had to wait 30 minutes to eat it, I kind of scraped the top with the ice cream scoop a few times to make it less icy. My favorites were options 2 and 3 (freezer is better in my opinion!).
This Watermelon Sorbet Is
Processed sugar free
Gluten free
Dairy free
Healthier than most sorbet recipes I've seen
It makes for a great healthy treat that is delicious and not crazy high in calories! Only 92 calories per portion.
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
More Dessert Recipes
Here are some of my other favorite recipes, give them a try. They are tasty and healthy, it cannot get any better. Your welcome:
Watermelon Sorbet (Vegan Recipe)
You can make this super easy watermelon sorbet recipe with only four ingredients and without an ice cream maker! This recipe is gluten free, processed sugar free, dairy free, nutritious, and incredibly delicious. And it's perfect as a healthy treat for the family!
Ingredients (US Customary)
- 5 cups fresh seedless watermelon cubes (about 1/2 medium watermelon, 1.67 lbs)
- 1 1/2 frozen medium bananas
- 1/4 cup cashews
- 1/2 - 3/4 tsp peppermint extract
- 2-3 tbsp maple syrup (optional)
Ingredients (Metric)
- 5 cups fresh seedless watermelon cubes (about 1/2 medium watermelon, 735 grs)
- 1 1/2 frozen medium bananas
- 1/4 cup cashews
- 1/2 - 3/4 tsp peppermint extract
- 2-3 tbsp maple syrup (optional)
Instructions
- Freeze your watermelon cubes overnight. Place them on a cookie sheet or baking tray lined with parchment paper.
- Place the frozen watermelon chunks into a good food processor, along with the cashews, frozen bananas, and peppermint extract.
- Blend until you reach the sorbet texture (goodbye watermelon chunks!). I had to open my food processor jar and scrape the edges a few times.
- Taste it and decide if you just want 1/2 tsp of peppermint or 3/4 tsp, I ended up using 3/4 tsp, your call.
- Pour this mix into a loaf pan, I used a 9"x5" glass loaf pan for this recipe like the one you see in the pictures.
- You can serve this immediately from the food processor for a softer texture, or transfer the sorbet into a loaf pan and freeze for one hour or overnight.
- When I left it in the freezer overnight, then I had to wait 30 minutes to eat it, I kind of scrape the top with the ice cream scoop a few times to make it less icy.
Notes
How to make this creamy if you prefer a creamier texture you could add some extra cashews, frozen bananas, or even coconut cream.
Can I use the blender? I am guessing a strong blender could work for this recipe too, let me know!
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 92 | ||
| % Daily Value* | ||
| Total Fat 2.48g | 4% | |
| Saturated Fat 0.4g | 2.22% | |
| Total Carbohydrates 18g | 7% | |
| Fiber 1.4g | 5% | |
| Sugar 12g | 30% | |
| Protein 2g | 3% | |
*Values are based on a 2000 calorie diet.
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