one ingredient watermelon sorbet

July 29, 2017 0 Comments

one ingredient watermelon sorbet

Hi everyone! I am so excited to be doing this guest blog post! just a little about me, my name is Madison Loosle. I have to sweet and wild boys, Henry who is 3 and Arthur who is 1. Im married to my high school sweetheart and we live in Utah. One of my favorite things to do in the summer time is make homemade ice cream but recently we found out Arthur (my one year old) is highly allergic to milk and some tree nuts. It broke my heart when we found this out because i just kept thinking about all the wonderful foods he won’t be able to enjoy. Milk is in everything!! At least everything thats good like cheese, chocolate, and ice cream. So i started searching for recipes for dairy free ice creams.  I found a recipe for watermelon sorbet, and its hard to even call it a recipe because it only has one ingredient, watermelon. I was so excited because both of my boys and my husband love watermelon, its their favorite summer food. 


For this “recipe” you don’t even need an ice cream maker. I cubed half a watermelon and placed it evenly on a cookie sheet. Then I placed  the cookie sheet into the freezer and froze it for 2 hours. Then working in batches, I put the watermelon into the blender and purred until smooth. Once I was finished blending all the watermelon I divided it into two loaf pans. I placed the pans into the freezer and froze for another hour or two. And thats it!! My kids go crazy for it and I love it because its a healthy alternative to ice cream. 


1 seedless watermelon, peeled and cubed (i only did half and it made plenty)



1.  Arrange the watermelon cubes in an even layer on a baking sheet. Transfer the baking sheet to the freezer and freeze until the watermelon is solid, about two hours.


2.  Working in batches, transfer the watermelon cubes to a blender or food processor and  puree until smooth.


3. Divide the puree among two loaf pans (of put it all in a deep baking dish), packing it down as you add more on top.


4. transfer the pans to the freezer. Freeze until the sorbet is scoopable, 1 to 2 hours more. 


5. To serve, scoop the sorbet into dishes or cones and serve immediately. 



Recipe from: PureWow


Childrens clothes and hat: Fin and Vince


Leather mat: Gathre