Watermelon Sorbet

Servings: 3


  • 540 g Frozen Watermelon (1/4 full watermelon, or 5 cups)
  • 12.5 oz Non-Fat Greek Yogurt
  • 3 oz Simple Syrup
  • 3 Sprigs of Mint


  1. Cut your watermelon into 1-2 inches cubes, then place on a baking sheet and freeze for 3-4 hours.
  2. Remove the watermelon from the freezer and place all but 3 small pieces in a blender. The three small pieces you save are for a garnish later.
  3. Add the greek yogurt and simple syrup to the blender and blend for 2-3 minutes, stopping and scraping the sides down as needed.
  4. Sever in your favorite dish, and garnish with a sprig of mint and a chunk of frozen melon.
  5. Serve immediately for a super creamy treat, or freeze for later. If you freeze it will be a little more icy than creamy and you will want to let it defrost for about 10 minutes before serving.

Kcals: 148g / 12g P / 18.1g C / 0g F