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Tropical meets sweet with this easy Watermelon Sorbet Recipe, a refreshing blend of frozen watermelon, coconut milk, and honey. Simply whip it up in a food processor for an instant soft-serve treat or freeze it for dairy-free ice cream later.
For more homemade desserts, try my Alcohol Free Jamaican Black Cake, Homemade Plantain Chips 3-Ways, and Grater Cake next.
This recipe for watermelon sorbet is incredibly easy to make with just 3 ingredients and a food processor (no ice cream maker required!). Traditional sorbets are loaded with sugar but my coconut sorbet tastes amazing with natural sweeteners.
It’s a guilt-free treat that’s perfect for those hot summer days. It’s perfect for kids and adults who want something cool and delicious. With hydrating watermelon, creamy coconut milk, and honey to boost the natural taste, I can’t get enough!
The Difference Between Sherbert and Sorbet
Sorbet is a frozen dessert made from water, fruit, and sugar. It is dairy-free, resulting in a lighter, fruitier taste. In contrast, sherbet contains those same ingredients but also includes milk, giving it a richer, creamier consistency.
What makes sorbet so creamy?
Sugar (either from sweeteners or fruit) gives the sorbet a creamy texture. It lowers the freezing point and prevents large ice crystals from forming. Additionally, fruits high in pectin or fiber (like watermelon, lemon, limes, and grapefruit) add thickness, further enhancing the creamy texture.
What is watermelon sorbet made of?
You can make this watermelon sorbet recipe with just two ingredients: frozen watermelon and coconut milk. You may add a sweetener but it’s not necessary.
Ingredients
- Watermelon: Select ripe, juicy watermelon. This makes all the difference when it comes to taste and texture. Cube and freeze them.
- Coconut Milk: This adds a subtly nutty flavour and tropical flair. Most importantly, coconut milk makes the sorbet velvety smooth without dairy.
- Honey: Honey contributes natural sweetness and a slightly floral flavour to the watermelon coconut sorbet. It also helps to create a smoother texture by lowering the freezing point, which prevents the sorbet from becoming too icy. It also adds a touch of richness that enhances the overall taste.
How to Make Watermelon Sorbet
First, I cut the watermelon into 1-inch cubes, making sure to discard the rind and remove any seeds for a smooth sorbet. Then I spread the watermelon cubes in a single layer on a baking sheet lined with parchment paper to freeze evenly and prevent clumping. After freezing them for at least 2-3 hours until solid, they are ready for the next step.
Once the watermelon cubes are frozen solid, I add them to my food processor or high-speed blender and blend on high speed for a few seconds to break them into smaller pieces.
Next, I add the coconut milk and honey (if using) to the blender and blend until the mixture is smooth and creamy, occasionally scraping down the sides to ensure everything is well combined.
For a soft serve consistency, I scoop the sorbet into bowls or glasses and serve immediately, enjoying its refreshing taste right out of the blender. For a firmer sorbet, I transfer the mixture into a loaf pan or a freezer-safe container, smooth the top with a spatula, and cover it tightly with plastic wrap or a lid to prevent ice crystals from forming.
After freezing for at least 2-3 hours, the sorbet is firm and ready to be scooped. I recommend letting it sit at room temperature for a few minutes to soften slightly.
Recipe Tip
Freeze the watermelon cubes solid before blending. This ensures a smoother, creamier texture and makes it much easier to achieve the perfect consistency for your sorbet.
Storage
Freeze watermelon sorbet in a freezer-safe container for up to 3 months. To prevent ice crystals from forming, tightly seal the container before freezing the sorbet. Placing plastic wrap directly on the surface of the sorbet can also help.
Watermelon Sorbet Recipe Variations
- Fruits: For a different flavour, you can substitute strawberries for the watermelon. Strawberries provide a sweet and slightly tangy taste that pairs well with coconut milk and honey.
- Natural Sweetener: For a vegan alternative to honey, you can use agave syrup. Agave has a mild, neutral flavour that won’t overpower the fruit, making it an excellent substitute.
- Other Sweeteners: If you prefer the taste of granulated sugar, make a simple syrup instead, using equal parts sugar and water. Combine in a small saucepan over medium heat until the sugar crystals completely dissolve. Allow it to cool, then add it to the other ingredients to blend. This ensures the final product is smooth and not grainy.
- Liquid: Instead of coconut milk, you could use lemon or lime juice. It won’t be as creamy but will have a more frosty consistency.
- Fresh Herbs: Adding fresh herbs like basil or mint can enhance the coconut sorbet’s flavour and provide a refreshing twist. Simply chop the herbs finely and add them to the mixture before blending. Basil and mint both add a cooling note that complements the overall refreshing nature of the watermelon sorbet.
More Delicious Dessert Recipes
- Jamaican Toto Cake (Coconut Cake)
- Vegan Jamaican Black Cake Recipe (Eggless)
- Peanut Drops Recipe
- Tamarind Balls
- Homemade Coconut Condensed Milk Recipe
- Jamaican Banana Fritters
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Watermelon Coconut Sorbet Recipe
Equipment
- Food Processor or High-Speed Blender To break down the frozen watermelon chunks
- Baking Sheet with Parchment Paper To freeze the watermelon cubes.
- Loaf Pan or Freezer-Safe Container To store the sorbet mixture in the freezer after blending.
Ingredients
- 1.5 lbs Watermelon, cut into 1-inch cubes
- 1 cup Coconut Milk
- 2-4 tbsp Honey, or sweetener of choice, optional, adjust to taste
Instructions
- Cut the watermelon into cubes, discarding the rind and removing any seeds if necessary. Spread the watermelon cubes in a single layer on a baking sheet lined with parchment paper. Freeze for at least 2-3 hours, or until solid.
- In a food processor or a high-speed blender, add the frozen watermelon cubes. Blend on high speed for a few seconds to break down the watermelon into smaller pieces. Add the coconut milk and honey (if using) to the blender until the mixture is smooth and creamy, scraping down the sides of the processor or blender as needed.
- If you prefer soft serve consistency, scoop the sorbet into bowls or glasses and serve immediately. For a firmer sorbet, transfer the blended mixture into a loaf pan or a freezer-safe container. Smooth out the top with a spatula. Cover the pan tightly with plastic wrap or a lid to prevent ice crystals from forming. Freeze for at least 2-3 hours, or until firm.
Notes
- Look it over: A firm watermelon free from bruises, cuts or dents is best.
- Lift it up: Watermelon should be heavy for its size. Most of its weight is water.
- Turn it over: Make sure it has a creamy, yellow spot on its underside. That’s where it sat on the ground and ripened in the sun.
- Choose a ripe and sweet watermelon for the best flavour. Sweeter watermelon will naturally enhance the taste of your sorbet without needing to add sweeteners.
- If possible, chill the bowl or container of your food processor or blender in the freezer for about 15-20 minutes before blending. This helps keep the sorbet mixture cold while blending.
