Description
This Watermelon Coconut Sorbet blends the juicy sweetness of frozen watermelon with creamy coconut milk and a touch of honey for a refreshing, dairy-free tropical treat. Easy to prepare using a food processor or blender, it can be enjoyed immediately as a soft serve or frozen for a firmer sorbet consistency.
Ingredients
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
- Freeze the Watermelon: Cut the watermelon into 1-inch cubes, removing rind and seeds. Spread the cubes in a single layer on a baking sheet lined with parchment paper. Freeze for at least 2-3 hours until solid.
- Blend Ingredients: In a food processor or high-speed blender, pulse the frozen watermelon cubes a few seconds to break them down. Add coconut milk and honey if using. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Serve or Freeze: For soft serve, scoop the sorbet directly into bowls or glasses and serve immediately. For a firmer sorbet, transfer the mixture into a loaf pan or freezer-safe container, smooth the surface, cover tightly, and freeze for an additional 2-3 hours until firm.
Notes
- Choose a firm watermelon free from bruises and cuts with a creamy yellow spot on its underside for the best flavor and ripeness.
- Pick a watermelon that feels heavy for its size to ensure juiciness.
- Use a ripe and sweet watermelon to reduce or eliminate the need for added sweeteners.
- Chill the blender or food processor bowl in the freezer for 15-20 minutes before blending to help keep the sorbet cold and creamy.
- Adjust honey or sweetener quantities to taste depending on the sweetness of your watermelon.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
