Watermelon Yogurt Sherbet (Food Processor Version)
A creamy, refreshing frozen treat made with just a few simple ingredients — no ice cream maker needed!
Ingredients (Serves 2–3):
3 heaping cups frozen seedless watermelon cubes
½ cup Chobani Greek yogurt (plain or vanilla)
1–2 tsp honey or agave (optional, depending on sweetness of the watermelon)
Juice of ½ lime (optional, for brightness)
Directions:
1) Freeze the watermelon: Cube your watermelon and freeze the pieces flat on a baking sheet for at least 3–4 hours or until solid. (Overnight works best.)
2) Add ingredients to the food processor: Add frozen watermelon, Greek yogurt, honey/agave, and lime juice (if using) to your food processor.
3) Blend: Pulse to break down the watermelon, then run the processor for 2–3 minutes, scraping down the sides as needed, until the mixture becomes smooth and creamy.
4) Serve or freeze: For a soft-serve texture, serve immediately. For scoopable sherbet, transfer to a container and freeze for 1–2 hours, then scoop with an ice cream scoop.
