Easy Watermelon Sorbet
A quick and refreshing summer treat made with simple ingredients like watermelon, sugar, and lime juice. No ice cream machine needed, just a blender and freezer.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups (600g) seedless watermelon, cubed and chilled
- 1/2 cup (100g) granulated sugar
- 2 tablespoons fresh lime juice
- 1/2 cup (120ml) water
- Optional: handful of fresh mint leaves, finely chopped
Instructions
- Cut about 4 cups (600g) of seedless watermelon into cubes. Remove any seeds if needed. Chill in the fridge.
- In a small saucepan, combine 1/2 cup (100g) sugar and 1/2 cup (120ml) water. Heat gently over medium, stirring until sugar dissolves completely. Remove from heat and let cool completely.
- Place the chilled watermelon cubes, cooled simple syrup, and 2 tablespoons fresh lime juice into your blender. Pulse until completely smooth and liquidy. Add finely chopped fresh mint leaves if desired.
- Pour the mixture into an 8×8-inch (20x20cm) shallow baking dish. Place in the freezer uncovered.
- After 30-40 minutes, when the edges start to freeze, use a fork to scrape and break up ice crystals. Return to freezer. Repeat scraping every 30 minutes for about 2 hours, until the sorbet is firm but scoopable.
- Once frozen to your liking, scoop into bowls or airtight containers. If storing, let the sorbet sit at room temperature for 5-10 minutes before scooping.
Notes
Do not skip the scraping steps to avoid a hard icy block. Use ripe watermelon for best flavor. Short pulses in blending prevent mushy texture. Optional additions include fresh mint, other berries, or a splash of coconut milk for creaminess.
Nutrition
- Serving Size: About 1/2 cup (125ml
- Calories: 70
- Sugar: 14
- Sodium: 2
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 1
Keywords: watermelon sorbet, summer dessert, easy sorbet recipe, vegan sorbet, gluten-free dessert, refreshing summer treat