Watermelon Sorbet Recipe

Cool off with this Easy Watermelon Sorbet, a simple three-ingredient treat that brings summer’s sweetness to your bowl. Easy Watermelon Sorbet is quick to prepare, delightfully refreshing, and perfect for hot days.

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With no churning required, this icy dessert captures pure watermelon flavor with a hint of citrus brightness. It’s light, fruity, and so easy to scoop straight from your freezer when you need a guilt-free indulgence.

What You Need for This Easy Watermelon Sorbet

• Seedless watermelon – Provides natural sweetness and an irresistibly juicy texture.
• Sugar – Balances the watermelon’s flavor and helps create a smoother sorbet.
• Lemon juice – Adds a zesty kick that enhances the fruit’s natural taste.

How to Make Easy Watermelon Sorbet

First, freeze the cubed watermelon until completely solid — overnight works best for deep chill and easy blending. Meanwhile, make a quick simple syrup by heating sugar and water until the sugar dissolves, then stir in fresh lemon juice for a bright citrus twist.

Once the watermelon is frozen, blend half with half of the syrup in a food processor until smooth, scraping down the sides as needed. If the mixture is stubborn, a splash of extra water helps. Transfer to a loaf pan or airtight container and repeat with the remaining fruit and syrup. Freeze again until scoopable, then serve up this frosty delight on demand.

Tips & Sweet Swaps for the Perfect Sorbet

For an even lighter treat, skip the sugar and stick with pure frozen watermelon — it turns out like a refreshing watermelon nice cream. Want a sugar substitute? Use a favorite non-nutritive sweetener to suit your taste.

Experiment with adding fresh herbs like mint or basil for an elegant twist. For extra tang, toss in a splash more lemon or even lime juice. Serve in hollowed watermelon halves for a fun summer presentation that wows guests at picnics or pool parties.

Keeping Your Watermelon Sorbet Fresh

Store leftover Easy Watermelon Sorbet in an airtight container in the freezer for up to two weeks. To serve again, let it sit at room temperature for a few minutes until soft enough to scoop easily. Avoid frequent thawing and refreezing to keep its texture smooth and delicious every time you dip in for a taste of summer.

Watermelon Sorbet Recipe

A delightfully simple three-ingredient sorbet, this chilled treat is an ideal low-calorie refreshment for warm days. Frozen chunks of seedless watermelon are pureed into a smooth, naturally sweet dessert with minimal effort.

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Course: Dessert

Cuisine: American

Keyword: Watermelon Sorbet Recipe

Total Time: 4 hours hours 20 minutes minutes

Servings: 6 cups

Ingredients

• 1/4 cup water
• Juice of 1/2 lemon
• 6 cups cubed seedless watermelon 3/4-inch pieces
• 1/4 cup granulated sugar

Instructions

• Line a baking sheet with parchment paper, arrange the cubed watermelon evenly over it, and freeze for no less than 4 hours or overnight. In a small saucepan set over high heat, stir together the sugar and water until the sugar has completely dissolved; remove from heat and blend in the lemon juice. Place half of the frozen watermelon cubes into a food processor fitted with a steel blade, pour half of the warm simple syrup over the fruit, and puree, pausing as needed to scrape the sides and stir until the texture becomes silky and smooth. Should the puree resist blending due to iciness, drizzle in two tablespoons of water to ease the process. Transfer the finished puree to a loaf pan or a tightly sealed container and freeze. Repeat the same process with the remaining watermelon and syrup. Serve at once for a soft texture or store in the freezer for up to two weeks.

Notes

For an unsweetened variation similar to watermelon nice cream, omit the sugar and use only water to help the puree blend. Alternatively, substitute your preferred non-nutritive sweetener in place of the sugar.