Watermelon Mint Sorbet

July 1, 2016

For all of you really, really big fans of watermelon, this one is for you! I think watermelon is one of those fruits that you either love it or you don’t, and sadly, I’m the latter. I know it sounds weird coming from a southern girl but for some reason, it’s just not my favorite. I will eat it but I don’t crave it like some people do. But I have a friend, my very best friend who LOVES, no, adores watermelon! Her name is Jessica. We have been best friends since we were 3 years old and I can’t remember a summer when we were growing up that didn’t involve her eating bunches and bunches of watermelon. I don’t know if she could have then but now, she can eat a whole melon by herself without hesitation. I love her for it though, she’s one of those rare people that isn’t worried one bit about what the world thinks of her, she just is who she is. So honest, true, and real; that’s something special. I love her and her friendship and think she deserves all the watermelons she wants.


Watermelon is a great fruit to add to a lot of recipes because of it’s versatility. Because it is 92 % water, most any flavor can be added to make a great combination. My mom loves her watermelon with a sprinkle of salt. She will cut one in half, sprinkle it and just eat it with a spoon. It’s the sweet and savory combination that gets her. Although, it’s not my favorite fruit I do like this sorbet! It makes for the perfect treat any time during those hot summer days.


I used half of a mini melon for this recipe which made about 4 cups, but if you use a large melon, just be sure to measure it in cups. I find that freezing the watermelon before you blend it makes the consistency just right. Mint is my herb of choice for this one but basil can easily be substituted and will be just as delicious. ENJOY!


Watermelon Mint Sorbet

Category: Recipes

Watermelon Mint Sorbet


  • 4 cups frozen watermelon, cut into chunks
  • ¼ cup fresh mint
  • ¼ cup maple syrup or honey
  • ¼ cup coconut cream
  • ¾ cup coconut milk
  • 1 tsp salt


  1. Combine all ingredients in a high speed blender. Start the blender on low speed and gradually raise it to high. You want the mixture to be thick, almost like a smoothie bowl consistency.
  2. Once well combined, remove from blender and pour into a freezer safe container. I typically use a loaf pan that has a lid to fit. Freeze for about 3 hours or until solid. Remove from freezer and allow to defrost a bit so that you can scoop the sorbet. It usually takes mine about 15-20 minutes to defrost. Serve cold.
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