During the hot summer months, nothing cools you off like a sweet summer treat WATERMELON MINT SORBET (RAW, VEGAN) . Whether you are avoiding dairy products for health reasons or want to eat lighter this summer, these delicious sorbet recipes will fit the bill, pleasing adults and kids alike. Even better? Most of the recipes call for four ingredients or less and don’t require an ice cream machine
. Simply combine the ingredients as directed, pouring them into a shallow pan or cookie sheet and place them in the freezer until set. Simply scoop up the ice with a spoon, blending again in a food processor or blender, and freeze once more for the smoothest texture.
Quick 3-ingredient sorbet without ice cream maker
Preparation time: 5 mins + 3 hours freezing time
Main ingredients: watermelon, mint
difficulty level: easy
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, paleo, raw food, low-fat
I had no idea there was such a thing as Watermelon Day, but apparently it was last Wednesday, August 3rd, and this recipe happens to be right in time to celebrate the watermelon!
Also who doesn’t love fresh, juicy watermelon? The sweet flavour that explodes in your mouth with every bite… for me there’s nothing that tastes more than summer than watermelon. Except perhaps for watermelon ice cream
. Today, I have a super refreshing and cooling watermelon mint sorbet for you! A marriage of the complimenting flavours of sweet watermelon and fresh mint. Enjoy!
3 cups watermelon, cubed and frozen
1 ripe banana, peeled and frozen
6 fresh mint leaves
(optional) juice of 1/2 lime
First, toss fresh mint leaves into a blender or food processor also blend until finely chopped. If you want some more tropical flavour, add the juice of half a lemon.
Break your frozen banana into pieces and add to the blender or food processor. Process until creamy. Lastly, gradually add your frozen watermelon cubes while processing. Blend until smooth.
To make it creamier and turn it into a proper ice cream instead of a sorbet, you can simply add some coconut milk and pop the mixture into the freezer for a while.
Serve in little dessert bowls or jars, garnish with fresh mint leaves.