This honey-sweetened watermelon sorbet is everything we love about summer: cold, refreshing, and lightly sweetened with our Honey House Clover Honey, which adds a bright, floral sweetness that pairs perfectly with juicy watermelon. With just a few simple ingredients and a blender, you’ll have the easiest homemade sorbet ready to enjoy on hot afternoons or as a light dessert after dinner.
Why You’ll Love This Recipe
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Naturally sweetened with Honey House Clover Honey — no refined sugar needed.
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Just 4 ingredients and ready in minutes (plus freezing time).
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A cooling treat that tastes like pure summer in a bowl.
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Perfect for BBQs, backyard hangs, or whenever you need a refreshing dessert.
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Easily customizable with mix-ins like mint, berries, or a splash of coconut water.
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Vegan, dairy-free, and naturally gluten-free.
Ingredients
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½ medium watermelon, chilled and cut into cubes (freeze before blending)
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1 can (13.5 oz) coconut cream, chilled — use only the solids
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1 lime, juiced
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¼ cup Honey House Clover Honey
Equipment
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Blender or food processor
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Freezer-safe container
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Citrus juicer (optional)
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Spoon or spatula
Pro Tips
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Use Fully Frozen Watermelon: Freeze the cubes at least 4 hours for the creamiest sorbet texture.
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Chill the Coconut Cream: Cold coconut cream ensures a thick, scoopable consistency.
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Adjust Sweetness: Watermelon sweetness varies — add an extra tablespoon of honey if needed.
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Blend in Stages: If the mixture is too thick, pulse and scrape the sides until smooth.
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Scoop After a Quick Thaw: Let the sorbet sit at room temperature for 5 minutes before serving for the perfect scoop.
Instructions
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Spread the watermelon cubes on a baking sheet and freeze for at least 4 hours or overnight.
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Add frozen watermelon, coconut cream solids, lime juice, and Honey House Clover Honey to a blender.
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Blend until smooth and creamy, stopping to scrape down the sides as needed.
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Transfer to a freezer-safe container and freeze for 1–2 hours to firm up.
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Scoop, serve, and enjoy! Add fresh mint, extra honey, or lime zest for garnish.
Storage Tips
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Store sorbet in an airtight freezer-safe container for up to 1 week.
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Let sit at room temperature for 5–10 minutes before scooping.
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For best texture, try to enjoy within the first 3–4 days.
Recipe Notes
This sorbet highlights everything we adore about summer fruit. The combination of juicy watermelon and rich coconut cream creates a naturally sweet, ultra-refreshing treat — and the addition of Honey House Clover Honey adds a delicate floral note that sugar simply can’t replicate. Its bright, clean flavor brings the fruit forward and gives the sorbet a beautifully smooth finish.
We love using our 100% pure, raw, American-sourced Clover Honey in simple recipes like this because its natural sweetness shines. With no additives and no heat processing, our honey keeps all its natural enzymes and antioxidants intact — exactly the way the bees made it.
Perfect Pairings
Serve this sorbet with:
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Fresh mint or basil
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A drizzle of Honey House Clover Honey
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Grilled summer fruit (like peaches or pineapple)
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Ice-cold hibiscus tea
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Sparkling coconut water
Variation Ideas
While the classic watermelon + honey combo is perfect, here are some fun ways to switch it up:
Honey House Recommendations
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Add 1–2 tablespoons of Honey House Hot Honey for a sweet-heat twist.
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Swap Clover Honey for Honey House Alfalfa Honey for earthier, richer sweetness.
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Drizzle with Honey House Creamed Honey when serving for extra creaminess.
Other Great Options
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Add a handful of frozen strawberries for watermelon–berry sorbet.
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Blend in fresh mint leaves for a mojito-inspired flavor.
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Add coconut flakes for tropical texture.
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Stir in mini chocolate chips before freezing.
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Swap lime for lemon or yuzu.
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Blend in a splash of coconut water for a lighter, icier sorbet.
Recipe Details
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Prep Time: 10 minutes (plus freezing time)
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Cook Time: 0 minutes
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Total Time: 10 minutes + 4–6 hours freezing
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Course: Dessert
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Cuisine: American / Summer
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Servings: 4
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Difficulty Level: Easy
