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watermelon sorbet

Watermelon Sorbet: Light, Icy, and Super Refreshing

This summer staple fruit transforms into an extraordinary frozen dessert that's light, icy, and super refreshing for hot days. Our watermelon sorbet recipe captures the essence of summer in every spoonful, requiring minimal ingredients while delivering maximum flavor.
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Course: Dessert
Cuisine: American
Keyword: Watermelon Sorbet, Summer Dessert, Frozen Treat, Dairy-Free, Vegan
Prep Time: 15 minutes
Cook Time: 0 minutes
Freezing Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 servings
Calories: 85kcal

Equipment

  • Blender or Food Processor
  • Fine-Mesh Sieve
  • Ice Cream Maker (Optional)
  • Freezer-Safe Container

Ingredients

Sorbet Base

  • 8 cups seedless watermelon cubed (about half a medium watermelon)
  • 1/3 cup granulated sugar or honey for a natural alternative
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1 pinch salt
  • 1 tbsp vodka optional, prevents hard freezing

For Garnish

  • fresh mint leaves
  • lime wedges

Instructions

  • Cut your watermelon into cubes, removing any seeds if necessary. For optimal flavor, choose a watermelon that sounds hollow when tapped and has a vibrant yellow spot where it rested on the ground while growing.
  • Place watermelon cubes in a blender or food processor and purée until completely smooth, about 30-45 seconds. If your blender is smaller, work in batches.
  • Pour the watermelon purée through a fine-mesh sieve into a large bowl, pressing gently with a spatula to remove pulp and fibers.
  • Stir in the sugar, lime juice, lime zest, and salt until the sugar completely dissolves. If using vodka, add it now.
  • Refrigerate the mixture for at least 2 hours until thoroughly chilled.
  • If using an ice cream maker: Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions, usually 20-25 minutes until it reaches soft-serve consistency.
  • If not using an ice cream maker: Pour the mixture into a shallow freezer-safe container. Freeze for 45 minutes, then remove and whisk vigorously or blend to break up ice crystals. Repeat this process 3-4 times at 30-minute intervals.
  • Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving. For perfect scooping, let it sit at room temperature for 5-10 minutes before serving.
  • Garnish with fresh mint leaves and lime wedges if desired.

Notes

For best results, use a watermelon at peak ripeness for optimal sweetness.
The optional tablespoon of vodka won't add any alcoholic taste but will help prevent the sorbet from freezing too hard.
Store in a shallow, airtight container for up to 2 weeks. Place parchment paper directly on the sorbet's surface before covering to prevent ice crystals.

Nutrition

Calories: 85kcal | Carbohydrates: 21g | Protein: 1g | Sodium: 38mg | Potassium: 170mg | Fiber: 1g | Sugar: 19g | Vitamin A: 12IU | Vitamin C: 25mg | Calcium: 2mg | Iron: 1mg
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