Cool off with a bowl of delicious, refreshing Watermelon Sorbet … you only need three ingredients to make this easy recipe!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Craving a sweet treat? Got a big watermelon that you need to use up? Then, I’ve got the perfect dessert for you!
Watermelon Sorbet is one of my favorite summer desserts, and I know that you’re going to love it, too. It’s full of fresh, juicy watermelon flavor, easy to make, and perfect for a hot day.
Since it’s frozen, this is also an excellent recipe for when you need to use up a watermelon, but you don’t necessarily want to eat it all right way (see also Watermelon Popsicles).
Ready to make a batch for yourself? Then, keep reading for the easy, step-by-step recipe …
This homemade Watermelon Sorbet uses really basic ingredients. Here’s what you’ll need:
- Fresh Watermelon
- Granulated Sugar
- Fresh Lime Juice
It’s hard to believe that you only need three ingredients for this yummy fruit sorbet. But it really is that simple. Best of all, it’s naturally vegan, dairy free, and gluten free!
You’ll Also Need
This recipe also requires a blender to puree the fruit, and a fine mesh strainer to strain out the pulp. You’ll also need an ice cream machine, although I’m sharing some ideas below for you to try if you don’t have one.
How to Make Watermelon Sorbet
Okay, let’s get started on this simple recipe!
The first thing you need to do is chop the watermelon. I cut mine into 1-inch cubes, though you don’t need to be too precise. You’ll need six cups for this recipe.
You’ll also want to juice enough limes to make 1/4 cup lime juice. Make sure to use fresh juice, because it really brings out the flavor of the melon.
Add the watermelon, lime juice, and sugar to your blender. Process the mixture until it’s smooth, then strain the puree through a fine mesh strainer, stopping occasionally to stir the liquid in the strainer and press on the pulp.
Discard the pulp. Then, refrigerate the juice for at least one hour or until it’s completely chilled.
Once the juice is cold, transfer it to your ice cream maker. You’ll want to process it according to your own machine’s instructions (each one is a little different).
You’ll know the sorbet is done when it has the texture of a thick slushie. Mine only took about 10 minutes.
Transfer this mixture to an airtight container, then freeze until solid, about two to four hours. Then, it’s time to eat … the best part!
Tip: most ice cream makers have an insert that requires freezing, which takes about 18 to 24 hours. Don’t skip this step, or your sorbet will not freeze. If you make a lot of ice cream and frozen treats, just store the insert in your freezer. That way, it’s ready to go whenever a craving strikes!
Don’t Have an Ice Cream Maker?
I prefer to use an ice cream maker to make this sorbet, because it creates the smoothest texture. Here are a couple other options if you don’t have one though:
- Ice Method – Blend the watermelon, sugar, and lime juice, then strain it, as directed in the recipe. Transfer the liquid to a 13 x 9-inch baking pan, then freeze for an hour. Drag a fork through the juice to break up the ice crystals. Repeat this process, scraping the mixture with a fork every hour or so, until it’s frozen solid. This method will give the sorbet more of an Italian Ice texture, although the more frequently you break apart the ice crystals, the smoother it will be.
- Food Processor Method – Another variation (that I haven’t tried myself) involves using a food processor (or a heavy duty blender) to puree frozen watermelon. To do this, you’d cut the watermelon into chunks, then freeze them (in a single layer) until solid. Once the chunks have frozen, process them in your food processor until smooth, adding lime juice and honey, maple syrup, or sugar syrup to taste. You’ll probably need to do this in batches, depending on the size of your food processor.
Frequently Asked Questions (FAQs)
Still have questions about this recipe? Here are the answers to some frequently asked questions:
What is sorbet?
Sorbet is a frozen fruit dessert that’s made from pureed fruit and sugar (or another sweetener). It may also contain other ingredients, such as fresh juice (like the lime juice used here) or even alcohol, but it doesn’t contain dairy.
The words sorbet and sherbet are sometimes used interchangeably, but sherbet typically includes milk or cream which gives it a creamier texture. Granita / Italian Ice, on the other hand, uses ingredients similar to sorbet, but it has an icier texture (hence the name).
What’s the difference between sorbet and ice cream or gelato?
Ice cream and gelato have a custard base made with milk or cream, while sorbet has a fruit base that’s dairy free.
Is sorbet healthier than ice cream?
Unlike ice cream, sorbet has no fat. It also has fewer calories than ice cream, and it’s full of fruit. It still contains a lot of sugar though, so like most treats, you should probably eat it in moderation.
Looking for more ways to use your ice cream maker? Try my Strawberry Frozen Yogurt, Peanut Butter Frozen Yogurt, or my Pumpkin Frozen Yogurt. You can even make this yummy Frosé in the ice cream maker!
Need to use up a big watermelon? Then, you’ll love these recipes, too!
- Watermelon Mojito
- Watermelon Quinoa Salad
- Watermelon Juice
- Watermelon Punch
- Watermelon Salsa
- Watermelon Gazpacho
- Watermelon Salad with Feta and Mint
- Watermelon Lemonade
- 6 cups cubed watermelon
- 1 cup granulated sugar
- 1/4 cup fresh lime juice
- Combine watermelon, sugar, and lime juice in blender. Puree until smooth.
- Place strainer over a bowl, then strain watermelon mixture. Discard pulp, then refrigerate juice until cold (at least one hour).
- Once juice has chilled, add it to your ice cream maker and process according to the machine's instructions. The finished sorbet should have the texture of a thick slushie.
- Transfer sorbet to an airtight container and freeze until solid (about 2 to 4 hours).
- Serve scooped into a bowl. Enjoy!