If you love watermelon, this Ninja Creami Watermelon Sorbet is an ideal, icy summer refresher. Reminiscent of the Italian ice I adored as a child, this simple recipe uses just a few wholesome ingredients to deliver smooth, cooling sorbet packed with fresh watermelon flavor. It’s quick to prepare and perfect for hot days when you want something light and naturally sweet.
Why You’ll Love This Ninja Creami Watermelon Sorbet
This sorbet is the perfect antidote to sweltering summer weather and a smart way to use extra watermelon. It’s healthier than many store-bought frozen desserts because it contains no artificial additives—just fruit, citrus, and an optional natural sweetener. The recipe is straightforward, fast, and especially friendly for first-time Ninja Creami users.
Ready to make a refreshing batch? Grab your Ninja Creami and a ripe watermelon, and you’ll have a bright, fruity sorbet in no time.
What You’ll Need
- 3 cups ripe watermelon chunks, seeds and rind removed (using seedless watermelon saves prep time)
- 1 teaspoon fresh lime or lemon juice
- 1/4 teaspoon lime or lemon zest
- Liquid sweetener (maple syrup, date syrup, or agave), only if the fruit isn’t sweet enough
How to Make
- Puree the watermelon in a blender until smooth, or mash it directly in the Ninja Creami pint container if you prefer a rustic texture. Pour the puree into the pint if it’s not already there.
- Stir in the lime or lemon juice and zest. Taste the mixture and add a little liquid sweetener if needed—maple or agave works well.
- If the puree is too thick to reach the max fill line, add a splash of water or coconut water to thin it.
- Secure the storage lid and freeze the pint on a level surface for 24 hours.
- When frozen, place the pint in the Ninja Creami bowl assembly and process on the sorbet setting.
- If the texture is still powdery after the first spin, use the re-spin function. For crumbly results, add 1–2 tablespoons of water and re-spin until you reach a smooth sorbet consistency.
- Scoop and serve immediately for a soft, refreshing sorbet, or store in the freezer and let it soften a few minutes before serving.
Can I make this into a Slushy?
Yes. On the original Ninja Creami, spin on the sorbet setting, then add water and process on the milkshake setting to create a slushy. On the Deluxe model, follow the same freezing instructions but do not increase the recipe; after freezing, add water to the drinkable line and spin on the slushy setting.
Can I use different types of melons?
Absolutely. While yellow watermelon is shown in some photos, red or orange varieties work just as well. Cantaloupe and honeydew also make delicious sorbets—just be mindful of each melon’s sugar content and adjust sweetener to taste. Experimenting with different melons opens the door to many fruit sorbet variations.
What if I don’t have a Ninja Creami machine?
No problem. Freeze the mixture in ice cube trays. Let the cubes sit at room temperature a few minutes, then pulse them in a blender, food processor, or juicer to create a soft-serve style sorbet or slushy.
Can I make this recipe sugar-free?
Yes. Most watermelons are naturally sweet enough that no added sugar is necessary. Only add a liquid sweetener if your fruit isn’t at peak ripeness. If you prefer a different binder, try a small amount of unsweetened applesauce or pureed pear to add body without refined sugar.
Want more delicious Ninja Creami Recipes?
- Easy Ninja Creami Watermelon Sorbet (this recipe)
- Vegan Ninja Creami Banana Split
- Creamsicle Vegan Ninja Creami Protein Ice Cream
- Ninja Creami Smoothie Bowl
- Blackberry Lemon and other fruit sorbets
Easy Ninja Creami Watermelon Sorbet
Kathy Hester
Equipment
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1 Ninja Creami
Ingredients
- 3 cups watermelon chunks rind and seeds removed
- 1 teaspoon lime or lemon juice
- 1/4 teaspoon lime or lemon zest
- liquid sweetener of choice optional, to taste (maple or date syrup recommended)
Instructions
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Blend the watermelon until smooth or mash it in the pint. Transfer the mixture to a Ninja Creami pint if needed.
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Stir in the citrus zest and juice. Taste and add liquid sweetener if desired.
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If needed, add water or coconut water to reach the max fill line.
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Freeze the pint for 24 hours, then process on the sorbet setting.
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If the texture is powdery, re-spin. For crumbly texture, add a few tablespoons of water and re-spin.
Nutrition