This watermelon sherbet is the ultimate summer treat—light, fruity, and cold enough to beat the heat in the most delicious way. With only a few ingredients, it transforms fresh watermelon into a smooth, creamy scoop that tastes like pure sunshine.
It’s naturally sweet, pretty in pink, and perfect for picnics, pool days, or just chilling on a hot afternoon.
⏱ Prep Time 10 minutes + freeze time ｜ 🔥 Cook Time 0 minutes ｜ 🍽 Servings 6 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Freeze in airtight container for up to 2 weeks
Ingredients List
- 4 cups seedless watermelon (cubed)
- 1/2 cup sweetened condensed milk (use coconut condensed milk for vegan option)
- 1 tablespoon lemon juice
- Optional: pinch of salt for flavor boost
Instructions
- Blend the base: Add watermelon cubes to a blender and purée until smooth.
- Mix in flavor: Add condensed milk, lemon juice, and a pinch of salt (if using). Blend again until fully combined.
- Freeze it: Pour mixture into a loaf pan or shallow container. Cover and freeze for 4–6 hours, stirring once or twice in the first 2 hours for a smoother texture.
- Scoop and serve: Let sit at room temp for 5–10 minutes to soften slightly before scooping.
Recipe Notes / Tips
- For extra creaminess, blend in 1/4 cup heavy cream or coconut cream.
- Want it tarter? Add more lemon juice.
- Make it boozy for adults with a splash of vodka or rum—just don’t overdo it or it won’t freeze well.
Nutrition Info (per serving, approx.)
- Calories: 130
- Carbs: 28g
- Fat: 2g
- Sugar: 24g
- Fiber: 1g
FAQs
- Q: Can I use frozen watermelon?
A: Yes! Just thaw slightly before blending. - Q: Can I use regular milk instead of condensed?
A: Not quite—condensed milk adds creaminess and sweetness. You’d need to adjust sugar and texture. - Q: Can I churn this in an ice cream maker?
A: Absolutely! It’ll give you a smoother sherbet with less effort.
Blended a bowl of fruity frosty fun? Snap a pic of your scoop and tag #the_food_pedia on Instagram! 🍉❄️🍧
