In about five minutes, you can have a fruity and naturally sweet treat that’s creamy, slightly icy and super-refreshing … so good! Made simply with frozen fruit and dairy-free milk or coconut water, its cotton candy-like flavor is perfect for hot summer days or nights.
Strawberry-Watermelon Sorbet
INGREDIENTS
▸ 2 cups cubed frozen ripe watermelon (seeds removed)
▸ 1 cup sliced frozen strawberries
▸ 1 cup sliced frozen ripe bananas
▸ 1/4-1/2 cup coconut milk, almond milk or coconut water (your preference)
TO MAKE
If you haven’t already frozen the fruit, make sure it’s ripe and juicy for maximum sweetness. Slice and arrange in a single layer on a parchment-lined baking sheet, then freeze overnight or for at least four hours or until firm like ice.
Add frozen fruit to a food processor or high-speed blender. Top with the lesser amount of chosen dairy-free liquid.
If using a blender, start on low speed and then increase to high, using the tamper to help the mixture blend smoothly. If using a food processor, blend in 30-second increments, scraping the mixture down the sides as needed.
If you need more liquid, add a little at a time so it won’t get too soupy. You can also let the mixture thaw slightly before resuming blending/processing. Taste and adjust flavor as you wish – more watermelon? More strawberry? You really can’t go wrong!
Serve immediately (recommended) or transfer sorbet to a parchment-lined loaf pan, cover with more parchment and freeze until firm and more ice cream-ish. It will keep in the freezer for up to two weeks. You can also freeze sorbet in popsicle molds, and blend it again with a bit more liquid to refresh the sorbet consistency.
Enjoy!
