Simple Watermelon Strawberry Sorbet
- Food processor
- Chef's knife
INGREDIENTS
- 4 cups/600 grams watermelon, cubed
- 1 cup/150 grams strawberries, hulled and halved
- 1 cup/140 grams mixed berries
- Juice of 1 lemon
- 2 tablespoons maple syrup or agave, to taste
- Fresh mint leaves, for garnish and flavor (optional)
INSTRUCTIONS
- Arrange the watermelon, strawberries, and mixed berries in a single layer on a parchment-lined baking sheet. Freeze for at least 2 to 3 hours, until the fruit is completely solid.
- Transfer the frozen fruit to a food processor. Add the lemon juice and maple syrup. Process until the mixture becomes smooth and creamy, pausing to scrape down the sides as needed.
- If the texture is too thick to blend, add cold water one tablespoon at a time, just enough to help the mixture move.
- Serve immediately for a soft sorbet, or transfer to an airtight container and freeze for 1 to 2 hours until scoopable. Garnish with mint leaves, if using.
FAQ
How can I make this sorbet without a food processor?
You can use a high-speed blender. First, freeze the fruit solid as directed. Then let it sit at room temperature for about 5 to 10 minutes to soften slightly before blending. Add the frozen fruit, lemon juice, and maple syrup to the blender with a small splash of cold water to help it blend. Use the tamper tool to press the ingredients toward the blade while blending. If your blender struggles, blend the fruit in smaller batches. A regular blender can also work, though it may require more liquid and yield a softer texture.
Other fruits instead of berries in watermelon strawberry sorbet
Mango, pineapple, peaches, or cherries all pair well with watermelon and provide sweetness and vibrant color. Keep the fruit proportions the same, and make sure to freeze everything solid before blending. Avoid overly watery fruits like citrus segments, which can dilute the texture. If substituting strawberries, consider balancing the flavors with a touch more lemon juice to retain brightness in the final sorbet.
How long can I store watermelon strawberry sorbet in the freezer?
The sorbet can be stored in the freezer for up to 2 weeks in an airtight container. For best texture, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container to minimize ice crystal formation. Over time, the sorbet will become harder and icier, so it’s best eaten within a few days of making it. Let the sorbet sit at room temperature for 5 to 10 minutes before scooping to restore its creamy texture.
Can I add herbs or spices to change the flavor?
You can add herbs or spices to personalize the flavor of watermelon strawberry sorbet. Fresh mint or basil blend particularly well and add an aromatic note. Add the herbs directly to the food processor with the frozen fruit, or steep them briefly in warm maple syrup before blending. For a more complex twist, a pinch of ground ginger, cardamom, or even a dash of chili powder can enhance the fruit’s natural sweetness. Always start with a small amount, then adjust to taste after blending.
Can I make watermelon strawberry sorbet without sweetener at all?
Both watermelon and strawberries contain natural sugars that become more pronounced once frozen and blended. Simply omit the maple syrup or agave and taste the mixture after blending. If it feels too tart or flat, you can always add a touch of sweetener at that point. Keep in mind that very underripe fruit may produce a slightly bland sorbet, so aim to use peak-season fruit for the best sugar-free result.
Can I make watermelon strawberry sorbet without lemon juice?
Yes, but the result may taste less vibrant. Lemon juice adds brightness and helps balance the natural sweetness of the fruit. If you’re avoiding citrus, try substituting with a small amount of lime juice, orange juice, or even a splash of apple cider vinegar. These options will add a touch of acidity that keeps the sorbet from tasting flat. If you omit it entirely, make sure your fruit is very flavorful and ripe, as lemon also helps enhance the overall taste and aroma of the finished dessert.
Does this sorbet work in an ice cream maker?
Yes, you can use an ice cream maker to churn watermelon strawberry sorbet, though it’s not necessary. If using one, skip the freezing step for the fruit. Instead, puree the fresh watermelon, strawberries, and berries with lemon juice and maple syrup, then chill the mixture for at least 2 hours. Pour it into your ice cream maker and churn according to the manufacturer’s instructions until thick and frozen. This method gives the sorbet a lighter, airier texture. After churning, transfer to a container and freeze for 1 to 2 hours until scoopable.