Watermelon Strawberry Sorbet

When the summer heat is at its peak, there’s nothing more refreshing than a bowl of watermelon strawberry sorbet. This near-instant sorbet is not only incredibly delicious but also easy to make.

With just a few simple ingredients and a blender, you can whip up this fruity and creamy treat in no time.

watermelon strawberry sorbet

In this article, we’ll guide you through the process of making watermelon strawberry sorbet, from freezing the fruit to blending it into a smooth and satisfying dessert.

Freezing the Fruit

Before we delve into the recipe, let’s start by freezing the fruit. While it’s easy to find frozen strawberries at the store, frozen watermelon might not be as readily available. But fret not, freezing watermelon at home is a breeze.

Begin by cutting a juicy and ripe watermelon into cubes or scooping it into balls. Ensure that the watermelon is at its optimal flavor for the best results.

Next, place the watermelon cubes or balls in a single layer on a parchment-lined baking sheet. Freeze them for at least 4 to 6 hours, or until they are firm. Once frozen, transfer the watermelon cubes into a sealed container or use them immediately for the sorbet.

Making Watermelon Strawberry Sorbet

Once the fruit is frozen, you’re just a few minutes away from indulging in a bowl of watermelon strawberry sorbet. Here’s how you can make it:


  • 2 cups of cubed frozen watermelon (seeds removed)
  • 1 cup of sliced frozen strawberries
  • 1 cup of sliced frozen bananas
  • 1/4-1/2 cup of almond milk, coconut milk, or coconut water


  1. If your fruit is not already frozen, make sure it is ripe and juicy. Slice the fruit and freeze it on a parchment-lined baking sheet. Freeze overnight or for at least 4-6 hours until firm like ice.
  2. In a high-speed blender or food processor, combine the frozen watermelon, strawberries, and banana. Add the lesser amount of your preferred dairy-free milk or coconut water on top.
  3. Blend the mixture on low, then increase the speed to high, using a tamper to help blend the ingredients together if using a high-speed blender. If using a food processor, blend in 30-second increments, removing the lid and scraping down the sides as needed.
  4. If the mixture has trouble blending, add more dairy-free milk or coconut water gradually. Be cautious not to add too much liquid, as it can make the sorbet too runny. Alternatively, you can allow the fruit to thaw slightly in the blender before continuing to blend.
  5. Taste the sorbet and adjust the flavor as needed. If you want a stronger flavor of a specific fruit, add more of that fruit to the mixture.
  6. Pour the sorbet into a container with a tight-fitting lid, cover it, and refrigerate for at least 2 hours.
  7. Once chilled, transfer the sorbet to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  8. Transfer the sorbet to a freezer-safe container with a tight-fitting lid, smooth the top with an offset spatula or spoon, and freeze for an additional 3 to 4 hours, or until it becomes firm.
  9. Serve the watermelon strawberry sorbet in a bowl or on a cone, and enjoy the refreshing and fruity flavors of this delightful summer treat.

Tips and Variations

  • To add a tangy twist to your sorbet, you can squeeze a bit of fresh lemon juice into the sugar syrup while heating it. This will enhance the citrus flavor and give a zesty kick to the sorbet.
  • Experiment with different combinations of frozen fruits. You can try adding other berries like blueberries or raspberries to create your own unique flavor profile.
  • For a creamier texture, you can substitute the almond milk or coconut water with coconut milk or even a dairy-based milk of your choice.
  • If you don’t have an ice cream maker, don’t worry! You can still make this sorbet by following the steps up to blending the mixture. Instead of using an ice cream maker, transfer the blended mixture to a freezer-safe container, and freeze it for about 4 hours, stirring it every hour to prevent ice crystals from forming. This method will give you a slightly different texture but will still result in a delicious sorbet.