Watermelon Sherbet

A glass of pink smoothie topped with a watermelon cube, surrounded by more watermelon cubes, a spoon, and a checkered cloth on a white surface.

This two ingredient watermelon sherbet is a simple frozen treat with fresh, natural flavor. It blends into a creamy dessert that captures the taste of ripe watermelon without any complicated steps.

Course Dessert, Desserts

Cuisine American, International

Keyword blender, cube, freeze, freezer, frozen watermelon, homemade watermelon sorbet, ingredient watermelon, sherbet, sherbet recipe, sweetness, watermelon, watermelon sherbet, watermelon sorbet, watermelon sorbet recipe

Prep Time 15

Freeze 2

Servings Servings

Calories 30kcal

Author Zuzana Paar

Equipment

1 Blender or Food Processor
1 Freezer Safe Container
1 Ice Cream Scoop

Ingredients

4 Cups Frozen Watermelon Pieces
1 Cup Sugar Free Condensed Milk

US Customary - Metric

Instructions

Use fully frozen watermelon cubes and measure the sugar-free condensed milk.
Place the frozen watermelon cubes into a blender or food processor.
Add the condensed milk and blend until completely smooth and creamy.
Transfer to a container, freeze about 2 hours until scoopable, then serve cold.

Notes

If your blender struggles with the frozen watermelon, let the cubes sit on the counter for 3 to 4 minutes before blending. Just enough to take the hard edge off without thawing them and losing the texture.
A loaf pan works better than a wide shallow container for this sherbet. The depth slows down the freezing at the edges and keeps the center from becoming too icy before the whole batch is ready.
For a sharper flavor, add a small pinch of salt before blending. It does not make the sherbet taste salty, but it noticeably pulls the watermelon's natural sweetness forward.

Nutrition