This sherbet recipe is the epitome of refreshing! The combination of watermelon, strawberry, lime, mint, and coconut milk is simple, and oh, so good.

Now that it’s officially summer, it’s time for many heat-friendly foods! And I mean foods that will cool you down, not that withstand the heat because uh, ice cream should indeed melt. Which seems super obvious, but the other day I was walking with a friend and we saw a sad, partially melted, ice cream cone on the ground and figured it had just been dropped. But, when we walked by it again 30 minutes later.. it hadn’t changed form at all. Kinda weird, no?

ANYWAY, I was inspired to create this recipe because dear Cogey (one of my fave astrological accounts on instagram), asked me to be a part of her Cancer zine for the start of Cancer season, today! After a little research, I found that cooling foods, including ice cream and melons are meant for Cancers, and frankly it just makes sense. So, I put together this Watermelon Strawberry Sherbet (made creamy with coconut milk) and love how easy it is. Check out her IG “zine” for all of the creative contributions!

The key to this no-churn recipe is to make sure to freeze the fruit before you place everything in the food processor. This helps to break down the ice crystals for a creamier experience, without the ice cream maker (if you don’t have one). And if you don’t have a food processor either, I have a tip for you in the next section.

Substitutions & Tips

• Watermelon – I cubed this into 1-inch (2.5 cm) pieces and placed them in a container to freeze for a few hours, for this recipe. Before doing this, make sure to take out any seeds you may find!
• Strawberries – it’s easy enough to find frozen strawberries at the store, but it may be more affordable to buy fresh and freeze them yourself, if you’re being mindful of a budget.
• Full-fat coconut milk – I feel the flavor pairs really well with the fruit here, and on top of that the fat from the coconut milk helps to soften the water-heavy fruit base, when frozen.
• Agave nectar – I use this because the flavor is not a strong as maple syrup, but is still a liquid sweetened so we don’t have to worry about dissolving sugar.
• Lime juice – if you’ve ever had an agua fresca, you know watermelon and agave (plus mint) are a perfect pairing, and it all works so well here.
• Mint – this adds some extra cooling power to the sherbet, but you can also use basil which goes great with watermelon and strawberries.
• Xanthan gum – thought I did not use it in the recipe here, (as you can maybe see by the density), adding it really makes the texture fluffy and seemingly creamier, so I highly recommend it. I’ve used in many other vegan ice cream recipes on VYA.
• Food processor – if you don’t have a food processor, let the fruit thaw slightly before pureeing in a blender, and once you transfer it to a container to freeze, stir it once every hour to break up the ice crystals that form.
• Popsicles – As I was making this, I also thought it would be fantastic as a popsicle! So if you don’t want to deal with freezing, or stirring, just pour into a bunch of (probably 12?) popsicle molds. I’ll have to make another batch once I finish this one to see exactly how many it would make.

Other great summer desserts!

• Mint Chocolate Chip Ice Cream Cupcakes
• Chocolate Peanut Butter Cookie Dough Pops
• Avocado Raspberry Pops

So, enjoy this sherbet (I know I have been), and stay cool and hydrated this summer!