Ingredients
Main Ingredients
- 750–800 g (6 cups) seedless watermelon, cut into cubes
- 1 medium banana, sliced
- Juice of ½ lemon or 1 lime (about 2 tbsp / 30 ml)
- 1–2 tbsp (15–30 ml) honey or maple syrup, optional
- 1–2 tbsp water, if needed for blending
For Serving
- Fresh mint leaves
Instructions
- Prepare the Watermelon: Cut the seedless watermelon into bite-sized cubes and remove any seeds if necessary to ensure a smooth texture.
- Freeze the Watermelon: Spread the watermelon cubes in a single layer on a baking sheet lined with parchment paper. Freeze for at least 4 hours or overnight until they are completely solid. This prevents the cubes from sticking together and ensures even blending.
- Blend the Sorbet: Transfer the frozen watermelon cubes to a food processor or high-speed blender. Add the sliced banana, lemon or lime juice, and honey or maple syrup if using. Blend until the mixture is smooth and creamy. If blending is difficult, add 1–2 tablespoons of water to help.
- Adjust Sweetness: Taste the sorbet and add more honey or maple syrup if needed, blending briefly again to combine.
- Serve: Scoop the sorbet into bowls and garnish with fresh mint leaves. Serve immediately for the best creamy and icy texture. If the sorbet softens too much during blending, place it in the freezer for 20–30 minutes to firm up before serving.
Notes
- Freezing watermelon in a single layer prevents clumping and aids in smooth blending.
- This recipe uses natural sweetness from fruit, but adding honey or maple syrup is optional based on your taste preference.
- If the sorbet texture is too soft after blending, simply freeze for a short time before serving.
- Use a high-speed blender or food processor for best results in achieving a creamy sorbet texture.
- Fresh mint leaves add a refreshing herbal note and visual appeal when serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours (freezing time)
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Fat
