This sorbet tastes like summer camp. Bananas, an unexpected ingredient in sorbet recipes, add creaminess without the extra stickiness of cream or sugar. We also throw in a splash of plant-based milk, so you could even call this a sherbet recipe, if you want! Pack this frozen treat into an insulated container to take it lakeside, or heck, just eat it on the couch. It's great no matter where you are.
Easy 3-Ingredient Watermelon Sorbet
Eat Watermelon to Stay Hydrated
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 popular watermelon agua fresca, or our chocolate-dipped watermelon pops (as the recipe directs: just make them already!).
For more ways to stay hydrated, check out these nine foods for keeping quenched in the summer heat—also great for after a workout, or as a follow-up to your sauna session.
Easy Delicious Watermelon Sorbet Recipe
After you've devoured your watermelon sorbet (or, if you insist, sherbet), come back to the recipe and leave us a comment with your thoughts. We'd love to hear about your experience making it—Which plant milk did you choose to use? Report back!
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- 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.