Description
This Watermelon Sorbet recipe delivers a refreshing, easy-to-make dessert in just minutes—perfect for summer cravings, intense flavor, and fuss-free prep.
Ingredients
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1 cup white sugar (adjust to taste)
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½ cup water
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¼ cup lemon juice
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3 cups cubed seeded watermelon
Instructions
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Make the simple syrup
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar completely dissolves. Set aside to cool. -
Blend the watermelon
Place the watermelon cubes into a blender and puree until smooth. If you want an extra-smooth texture, strain the puree through a fine-mesh sieve into a bowl, discarding the pulp. -
Combine ingredients
Stir the cooled syrup and lemon juice into the watermelon puree. Taste and adjust sweetness or acidity as needed. -
Chill the mixture
Refrigerate the mixture for 1–2 hours, or until it’s completely chilled. -
Freeze the sorbet
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If you have an ice cream maker, churn the mixture according to the manufacturer’s instructions.
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Without an ice cream maker, pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 2–3 hours until the texture is smooth and scoopable.
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Serve and enjoy
Scoop into bowls or cones, and garnish with mint leaves or lime wedges for an extra summery touch.
Notes
Use ripe, juicy watermelon for best results.
Taste your mixture after blending to balance sweetness and tartness before freezing.
For a smoother consistency, don’t skip the straining step.
Let sorbet sit at room temperature for 5 minutes before scooping if it’s too firm.