Watermelon Sorbet
Add Preferred SourceWatermelon Sorbet is my go-to summer dessert when I want something light and refreshing that tastes like pure fruit. It’s smooth and icy with a texture that melts on your tongue, and the bright pink color makes it look gorgeous in any bowl. The lemon juice keeps it tasting fresh and bright instead of flat, and you’ll be amazed it only takes three ingredients.
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I make this all summer long for Fourth of July cookouts, pool parties, backyard BBQs, and picnics when I need a healthy dessert everyone will love. It’s fruity and not too sweet, so both kids and adults go for seconds. I make it ahead and it stays perfectly scoopable in the freezer for up to 2 months, ready to serve straight into chilled bowls.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Watermelon Sorbet with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making this refreshing frozen treat with just a blender and some patience for scraping.
Blend the Watermelon Mixture
Add your watermelon chunks, lemon juice, and sugar to a blender and blend until completely smooth. Taste the mixture and stir more sugar if your watermelon isn’t super sweet.
The lemon juice brightens the watermelon flavor and keeps it from tasting flat, so don’t skip it. A high-powered blender like this one quickly breaks down the watermelon cubes, producing the smoothest puree consistency.
Freeze in a Shallow Dish
Pour the smooth watermelon mixture into a shallow baking sheet or metal pan in a single layer. The wider surface area helps it freeze faster and makes scraping easier. Pop it in the freezer for 1 hour.
Scrape Into Crystals
After the first hour, use a sturdy fork to scrape the frozen watermelon edges toward the center. You’ll see ice crystals forming around the edges while the center remains liquid. Return the dish to the freezer.
Continue Scraping Every Hour
Set a timer and scrape the mixture once every hour for three more hours. Each time you scrape, you’ll break up ice crystals and incorporate more air, creating a fluffy, light texture.
By the fourth hour, the entire mixture should be slushy and easy to scoop.
Serve in Chilled Bowls
Scoop the sorbet into bowls or glasses you’ve chilled in the freezer for about 10 minutes. I like using an ice cream scoop, which makes it easy to portion the fluffy sorbet into perfect servings.
The cold bowls keep the sorbet from melting too quickly. Chilled dessert bowls help maintain the perfect slushy texture from freezer to table.
Garnish with fresh mint leaves for a pop of color and a hint of herbal freshness that complements the sweet watermelon. Enjoy!
If you’re bringing this to a barbecue or outdoor party, pack it in a container and nestle it inside a cooler with ice packs. The sorbet stays frozen for about 2 hours in a well-insulated cooler, which gives you plenty of time to transport it to your destination.
This insulated casserole carrier keeps frozen desserts at the perfect temperature during transport. Bring a sturdy scoop and serve it directly from the container, or transfer it to chilled bowls upon arrival.
Ingredients
- 4 cups seedless watermelon cubed
- ¼ cup sugar
- 2 tablespoons lemon juice
- Fresh mint leaves for garnish
Instructions
- Add watermelon, sugar, and lemon juice to a blender. Blend until completely smooth. Taste and adjust sweetness if needed.4 cups seedless watermelon, ¼ cup sugar, 2 tablespoons lemon juice
- Pour the mixture into a shallow dish and freeze for 1 hour.
- Use a fork to scrape the frozen edges into crystals. Return to the freezer.
- Continue scraping once every hour for 3 more hours, until the sorbet is fluffy and slushy in texture.
- Scoop into chilled bowls or glasses and garnish with fresh mint leaves.Fresh mint leaves
Notes
- Pick ripe, seedless melons: Tap the watermelon and listen for a deep, hollow sound, which means it’s ripe and sweet; underripe melons make watery sorbet that needs extra sugar, and seeded varieties require straining through a fine-mesh sieve.
- Customize the flavor: Swap the sugar for maple syrup or use fresh lime juice instead of lemon juice, add ½ teaspoon grated fresh ginger for subtle spice, or garnish with fresh basil leaves instead of mint for an herbaceous twist.
- Try advanced techniques: Heat ¼ cup sugar with ¼ cup water in a small saucepan, whisk until it comes to a boil and dissolves for a silkier texture, or stir in 1-2 tablespoons of alcohol, like vodka, to keep the sorbet softer since it lowers the freezing point.
- Set hourly timers: Scraping every hour is crucial for fluffy texture; if you skip a scraping session, large ice crystals form and the sorbet gets too hard.
- Chill your serving bowls: Pop bowls or glasses in the freezer 10 minutes before serving so the sorbet doesn’t melt immediately when you scoop it.
- Flash freeze for storage: If you’re storing sorbet long-term, scrape it one final time before transferring to containers so it stays fluffy rather than forming one solid block.
Nutrition
How to Store Leftovers
Transfer any leftover sorbet to a container with a tight-fitting lid, and press plastic wrap directly onto the surface before sealing to prevent freezer burn. Freezer-safe containers with airtight lids protect the sorbet from absorbing other freezer odors.
It’ll stay fluffy and scoopable in the freezer for up to 2 months. You don’t need to thaw it before serving, as the texture stays soft and slushy.
If it gets too hard, let it sit at room temperature for 5 minutes before scooping. The fork-scraping method keeps ice crystals small, so it won’t turn into a solid ice block like some frozen desserts do.
What to Serve With Watermelon Sorbet
This sorbet pairs beautifully with fresh berries like strawberries and blueberries for a refreshing fruit plate. I also love serving it alongside grilled peaches or pineapple because the caramelized fruit flavors complement the cold, sweet sorbet.
You can also serve it with a drizzle of maple syrup or agave for extra sweetness, or mix it with a splash of sparkling water for an Italian sgroppino-style drink. The light, fruity flavor pairs well with heavy summer dishes like grilled vegetables or veggie burgers, as it cleanses your palate without feeling too rich.
More Easy Dessert Recipes for You to Try at Home
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