This sorbet tastes like summer camp. Bananas, an unexpected ingredient in sorbet recipes, add creaminess without the extra stickiness of cream or sugar, making for a very grownup treat. Lake not required, but recommended.
(Watch the video all the way through to get two extra recipes: one for a refreshing watermelon salad with a fresh, peppery bite, and one for a sweet watermelon twist on a classic margarita.)
Watch the Video, 3 Easy Watermelon Recipes
Since we can't get enough of watermelon right now, we're going to boldly assume you can't, either. Be sure to try our wildly Insta-popular watermelon agua fresca, or our chocolate-dipped watermelon pops (as the recipe directs: just make them already!).
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- Prep Time
- 3 cups of chopped watermelon
- 2 bananas
- ¼ cup of plant based milk of choice
- Start by cutting watermelon and bananas.
- Place into a freezer safe dish and freeze overnight.
- Add frozen bananas and watermelon to a high speed blender. Blend on high, adding in a bit of milk at a time.
- Continue to blend until a creamy consistency occurs.
- Scoop into a freezer safe dish, something like a loaf pan works great. Freeze for 2 hours.