This recipe for watermelon sorbet is made with tropical flavors like coconut and agave. Ready in just 10 minutes, it’s the perfect frozen treat to whip up for some instant relief from the hot summer weather.
Ingredients:
4 cups cubed watermelon, frozen
½- ¾ cup coconut water
2 tablespoons agave syrup
Garnish with black sesame seeds and fresh mint
Instructions:
Add the watermelon, ½ cup coconut water, and agave syrup to a high-speed food processor or high-speed blender.
Blend until smooth. Add one tablespoon of coconut water at a time if the mixture isn’t blending easily. The sorbet should be thick enough to hold a scoop shape.
Serve immediately with a garnish of black sesame seeds and fresh mint. If serving later, transfer the sorbet to a freezer-safe container and store it in the freezer.
Tips & Notes:
Be sure the watermelon chunks you use are completely frozen.
We used a 14-cup food processor, but it only filled it up halfway.
We used coconut water, but you can also use coconut milk for a creamier texture.
We used agave syrup, but you can substitute it with honey.
Nutrition:
Calories: 42 kcal, Carbohydrates: 10 g, Protein: 1 g, Fat: 0.2 g, Fiber: 0.5 g, Sugar: 9 g
Nutrition information is automatically calculated, so should only be used as an approximation.
