Why You’ll Love This Recipe

This watermelon sorbet is incredibly easy to make, requiring minimal ingredients and effort. It’s the perfect balance of fruity, tangy, and sweet with the freshness of watermelon and a hint of lemon. Plus, the vibrant color and smooth texture make it as visually appealing as it is delicious. This sorbet is light and refreshing—ideal for a hot summer day, a barbecue, or just as a simple dessert to satisfy your sweet tooth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup water
¾ cup caster sugar
1 tbsp fresh lemon juice
8 cups ripe watermelon, cubed

Kitchen Equipment Needed:

Saucepan
Blender or food processor
Fine sieve or cheesecloth
Shallow dish (if not using an ice cream maker)
Airtight container for freezing

Directions

Make the Syrup:
Combine the water, sugar, and lemon juice in a saucepan. Stir over low heat until the sugar has dissolved. Increase the heat and bring the mixture to a boil. Let it boil for about 5 minutes, then remove from heat and allow it to cool for 30 minutes.
Prepare the Watermelon Puree:
Blend the cubed watermelon in a blender or food processor until smooth.
Strain the Puree:
Using a fine sieve or cheesecloth, strain the watermelon puree into a bowl to remove any pulp and achieve a smooth juice.
Combine the Syrup and Puree:
Mix the cooled syrup with the strained watermelon juice until well combined.
Chill the Mixture:
Place the mixture in the fridge and chill for at least 2 hours.
Freeze the Sorbet:
- Using an Ice Cream Maker: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Without an Ice Cream Maker: Pour the mixture into a shallow dish and place it in the freezer. Stir the sorbet every 30 minutes to break up the ice crystals, continuing for about 3–4 hours until it’s firm.
Freeze Until Solid:
Once the sorbet has firmed up, transfer it to an airtight container and freeze until completely solid.
Serve:
Before serving, let the sorbet sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or cones and serve with fresh mint or a squeeze of lime for an extra burst of flavor.

Servings and Timing

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 5 minutes (boiling syrup)
Chilling Time: 2 hours
Freezing Time: 4–6 hours (depending on method)
Total Time: 6 hours (including chilling/freezing)

Variations

Add a Splash of Lime: For a zesty twist, add a little lime juice to the watermelon puree along with the lemon juice for a citrusy punch.
Mint Infusion: Add fresh mint leaves to the syrup as it boils to infuse a refreshing minty flavor into the sorbet.
Berry Twist: Blend in some strawberries or raspberries with the watermelon for a mixed berry sorbet.

Storage/Reheating

Store the watermelon sorbet in an airtight container in the freezer for up to 3 weeks. To serve, let the sorbet sit at room temperature for 5-10 minutes to soften before scooping.

FAQs

1. Can I use granulated sugar instead of caster sugar?

Yes, granulated sugar will work as a substitute for caster sugar. Just make sure to stir it a bit longer to ensure it dissolves completely.

2. How do I know when the sorbet is done freezing?

The sorbet is ready when it is firm but scoopable. If you’re using an ice cream maker, it will be done when it reaches a soft-serve consistency. If freezing in a shallow dish, stir every 30 minutes until the sorbet is firm but smooth.

3. Can I make this sorbet without an ice cream maker?

Yes, the no-churn method works perfectly. Just make sure to stir the mixture every 30 minutes while it freezes to prevent large ice crystals from forming.

4. How can I make this sorbet smoother?

For extra smoothness, be sure to strain the watermelon puree well and let the syrup cool completely before mixing it with the watermelon juice.

5. Can I make this sorbet with other fruits?

Yes! You can swap out the watermelon for other fruits like mango, pineapple, or berries for a different fruity sorbet flavor.

6. Can I make this sorbet without lemon juice?

Lemon juice adds a tangy contrast to the sweetness of the watermelon, but if you prefer, you can omit it or substitute it with lime juice for a slightly different flavor.

7. Is this recipe gluten-free?

Yes, this watermelon sorbet is naturally gluten-free, making it an excellent option for anyone with dietary restrictions.

8. Can I use frozen watermelon?

Yes, you can use frozen watermelon if fresh watermelon isn’t available. Just be sure to thaw it before blending.

9. How do I serve this sorbet at a party?

Serve the watermelon sorbet in small bowls or as a palate cleanser between courses. You can also serve it in halved watermelon rind bowls for an extra touch of creativity.

Conclusion

This Watermelon Sorbet is the perfect way to cool off and enjoy a light, refreshing treat on a hot day. With minimal ingredients and easy preparation, it’s a great dessert for both casual and special occasions. The fruity, tangy flavor of watermelon, paired with a hint of lemon, creates the perfect balance, and the no-churn method makes it even easier to make. This homemade sorbet is sure to be a crowd-pleaser that everyone will enjoy!

Watermelon Sorbet Recipe – Easy, Refreshing, and Homemade

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This homemade watermelon sorbet is the ultimate refreshing summer treat. Packed with the natural sweetness of ripe watermelon, a touch of lemon, and a hint of tang, it’s a cooling dessert made without an ice cream maker.

Author: Amy
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (plus 4-6 hours freezing time)
Yield: 6 servings
Category: Dessert
Method: Freezing
Cuisine: American

Ingredients

1 cup water

¾ cup caster sugar

1 tbsp fresh lemon juice

8 cups ripe watermelon, cubed

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Instructions

Make the Syrup: In a saucepan, combine the water, sugar, and lemon juice. Stir over low heat until sugar dissolves. Bring to a boil and let it simmer for 5 minutes. Remove from heat and cool for 30 minutes.
Prepare the Watermelon Puree: Blend the cubed watermelon in a blender or food processor until smooth.
Strain the Puree: Use a fine sieve or cheesecloth to strain the watermelon puree into a bowl to remove any pulp.
Combine the Syrup and Puree: Mix the cooled syrup with the strained watermelon juice until combined.
Chill the Mixture: Refrigerate the mixture for at least 2 hours.
Freeze the Sorbet: If using an ice cream maker, pour the mixture into the machine and churn. If not, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm (3-4 hours).
Freeze Until Solid: Once firm, transfer to an airtight container and freeze until completely solid.
Serve: Allow the sorbet to sit at room temperature for 5-10 minutes before serving. Scoop into bowls or cones, and garnish with mint or a squeeze of lime.