Watermelon Lime Sorbet

We bought this huge watermelon the other day.  While the flavor was very sweet, the texture was a bit weird, so I decided to make this Watermelon Lime Sorbet with it.   What an awesome decision that was!  It came out SO GOOD!!  There is also ZERO added sugar. If you love sorbet, you may also like my Strawberry Rhubarb Sorbet.

watermelon lime sorbet

This healthy sorbet recipe is vegan, gluten free and paleo.  You only need 3 simple ingredients!  I used my ice cream maker, but if you don’t have one, you can always make popsicles instead.  I like these molds.

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Strawberry Rhubarb Sorbet

Sorbets are so perfect for this time of year.  Light and refreshing.  I have been wanting  to make a strawberry rhubarb sorbet ever since I got my ice cream machine.  I can honestly say that this is the very first time I attempted anything with rhubarb.  I have eaten it, but I had been intimidated to cook with it.  I know both rhubarb and strawberry are seasonal ingredients so now was the time to make a strawberry rhubarb sorbet recipe. I think this rhubarb sorbet with the strawberry came out pretty good.

strawberry rhubarb sorbet watermark

Yesterday was the perfect day to try.  It was super hot and humid and I had just walked all over the mall with the two kids.  We are doing a family photo this weekend and they needed matching shirts for that.  I was super hot when I got home, so I popped this in the machine real quick.  I must admit, my older daughter was not a fan. Not sure why since my younger daughter and I loved it!  I threw a few carob chips on top for some crunch.  This recipe couldn’t be easier.  If you don’t have an ice cream machine, you can pour the mixture into popsicle molds.  🙂

Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

Strawberry Rhubarb Sorbet

Prep Time 2 hr Serves 4-5 servings     adjust servings


  • 2-3 large stalks of rhubarb
  • 1 16oz package of strawberries
  • 1/4 cup maple syrup
  • Juice of 1/2 an orange
  • 1 cup water


  1. In a sauce pan , add the rhubarb, orange juice, water and maple syrup.
  2. Bring to a boil. Then turn down and simmer, stirring occasionally, until the rhubarb has turned to a mush. Mine took about 10 minutes.
  3. Once it is mushy, turn it off the heat and let it get back to room temp.
  4. Once at room temp, place the mixture in a container in the fridge for a few hours.
  5. Once cooled in the fridge, pour the mixture into a blender with the strawberries. Blend until smooth.
  6. Take a taste test. Mine came out a bit tart. I liked that, but if you prefer a more sweetened sorbet, you can add a few tablespoons of maple syrup or honey and blend for another 30 seconds.
  7. Pour the mixture into the ice cream machine. Mine took about 15 minutes to get to a soft serve consistency. If you like a harder sorbet, you can put it in the freezer for an hour before eating.
  8. Enjoy!