Find Your Balance · May 11, 2015

Real Food, Dairy-Free Watermelon Sherbet

Let’s get two things out of the way first. I don’t have an ice cream maker and you won’t need one for this recipe. And, I’ve gone through most of my life saying “sherbert” instead of “sherbet”…to the utter amusement of my husband.

But never mind all that. I’m sure you can appreciate the desire for something cold and sweet on a hot day. I remember being at birthday parties and picnics when suddenly someone’s mom bust out the sherbet. Hooray!

Except I didn’t like orange. I was only in if they had rainbow. If on the rare chance they had watermelon?? Gimme gimme.

Now listen up. When it comes from the store, the ingredients look something like this:

Water, Corn Syrup, High Fructose Corn Syrup, Sugar Syrup, Whey, Milkfat, Artificial Colors…

Hey, apparently when I was a kid no one was reading labels. Or…didn’t care? I’m not sure.

All I know is, we can do better.

I mean we can do better nutritionally speaking. And we can do better with the whole experience.

My 4 year old son watched me slice the watermelon and we enjoyed it fresh for a few days. Then we froze some in a freezer bag. The next day he was all, “Mom let’s make ice cream! Let’s make ice cream!” So we did. He stood on a chair and hit the food processor button while I added ingredients. We taste tested and giggled together. Then we called in the rest of the gang and gave everyone a bowl.

(Ok, the baby didn’t like it. He hasn’t figured out cold food yet and just makes a face like I gave him poison. More for us, cutie pie!)

To me, that’s a much fuller relationship with food, our bodies and each other. More so than pulling a plastic container out of the freezer.

If you have the time, give this recipe a try. It definitely goes to slush quickly, so work fast and eat promptly. (We didn’t have a problem there.)

Real Food, Dairy-Free Watermelon Sherbet
Prep time 10 mins
Total time 10 mins
Author: Michelle Pfennighaus Makes: 4 big servings
  • 4 cups watermelon chunks (1-2"), frozen overnight
  • 1-1¼ cups canned coconut milk
  • optional: 2-4 Tbl. raw honey (depends how sweet your watermelon is)
  • optional: cacao nibs for topping

  1. In a food processor, combine frozen watermelon and 1 cup of coconut milk. You may need to stop several times to mix with a spoon, but eventually a uniform, creamy mixture will appear. Add ¼ cup more coconut milk if needed.
  2. Do a taste test. If you want it sweeter, add honey.
  3. Serve immediately.
  4. Extra can be poured into ice cube trays or popsicle molds and placed back into the freezer to make a different sort of frozen treat.

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