Vegan Watermelon Sorbet

March 1, 2015

So, I’m from Texas originally, and down south, there is nothing better than a hot day with a big ole slice of watermelon.  Well, that and a huge cup of ice water.  So lets blend the two and freeze them for a while and see what we come up with, shall we?


  • 1 Cup
    Evaporated cane juice sugar
  • 1 Cup
  • 4 Cups
    Watermelon deseeded and cut in to 1/2 squares
  • 1 Teaspoon
    Lime zest


  1. So, if you have an ice cream maker, you can just mix all this up and follow the directions on your machine to make it. If you're living in the dark ages like me, you can do this:

  2. Chill all of the ingredients after whisking them together in the fridge. Then, transfer to the freezer and wait half an hour.

  3. Remove the bowl of watermelon mush and whip it up with a fork - vigorously. After you have finished doing this, put it back in the freezer and wait 30 more minutes.

  4. Repeat the fork - whipping action. Do this one more time and then let it freeze completely.

  5. Try to eat it that day or the day after - otherwise it gets really hard. Besides, fresh is always better than, um...not fresh. Enjoy!


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