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A brightly lit aerial image of a tub of Ninja Creami watermelon sorbet. The tub sits atop a white speckled ceramic plate and sunlit glasses of water sit in the background

Ninja Creami watermelon sorbet

Vegan, gluten free
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Prep Time 10 minutes
Cook Time 0 minutes
Freezing 1 day
Course Dessert, Sweet
Cuisine Ninja Creami recipes
Servings 1 X 470ml tub

Ingredients
  

For the watermelon sorbet:

  • 400 g watermelon, chopped into small cubes
  • 50-75 g light agave syrup, to your tastes
  • 25 g lime juice (or more, to your tastes)

Optional ingredients:

  • Lime zest, to your tastes
  • tiny pinch fine salt
  • 1 - 1.5g xanthan gum (optional, see notes)

Instructions
 

  • Blend all the ingredients (including optional ingredients, if you are using them) until completely smooth.
  • Decant the mixture into your 470ml Ninja Creami tub. Make sure it doesn't exceed the fill line. Freeze with the lid off for 16-24 hours.
  • When ready to consume, process the ice cream on the gelato function. I had to re-spin it once or twice in most of my tests.
  • Return leftovers to the freezer with the lid on. When ready to consume, re-spin on the gelato function. While most Ninja Creami leftovers don't need re-spinning, I find sorbets benefit from it.

Notes

  • See notes in the body of the post for more information on using xanthan gum.
  • You can use either the gelato or sorbet functions (or any ice cream function, really). Whether it is just a one off or not, I noticed my machine processed this recipe in a sluggish way on the sorbet function, which is why I switched to the gelato function. 
Keyword Ninja Creami sorbet, Ninja Creami sorbet recipes, Ninja Creami watermelon sorbet, Vegan Ninja Creami recipes
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