Watermelon Sorbet

This post was last updated on July 1, 2014 to include new images and a recipe video.

Can I just say how much I love summer? I mean, really. Isn’t it just the best time of year?

Watermelon Sorbet recipe and image by Lacey Stevens-Baier, A Sweet Pea chef

But, then again, I do really enjoy winter too…with the change in the weather (well, the California “weather changes”) and the holidays.  I guess life is pretty much good all year-round.  Hard to complain these days.  **Somewhere, Dustin is scoffing at me right now for saying that.**

Watermelon Sorbet

This watermelon sorbet is just lovely.  Vibrant flavor.  Beautiful color.  Easy to make.  Simple and delicious.  Perfect for summer!  Hopefully your freezer won’t cut out on you and take all day to actually freeze it like mine did.  See, there I go again with the complaining.  Guess Dustin’s right.  Darn it!

Seriously, though, the sorbet was everything I could have hoped for when I added it to my Summer List of food to make and, well, eat.  ‘Cuz that’s what I do.

Watermelon Sorbet

I usually am not a sorbet kind of person.  I tend to prefer ice cream.  But this sorbet was so flavorful, so light and refreshing that it may persuade me otherwise.

Watermelon Sorbet

I hope you try this watermelon sorbet recipe and that you enjoy it on a hot summer day.  Oh — and watch this video of me showing you how easy it is to make!

Watermelon Sorbet

4.0 from 1 reviews
Watermelon Sorbet
 
Prep time
Cook time
Total time
 
This is a delicious and refreshing watermelon sorbet that is great for summer.
Author:
Recipe type: Easy
Serves: 8-10
Ingredients
  • 1¼ cups sugar
  • 1¼ cups water
  • 6-7 cups fresh seedless watermelon chunks (about half a watermelon)
  • 3 tbsp. fresh lime juice (approximately 3½ medium-sized limes)
Instructions
  1. In a medium sauce pan, bring the sugar and water to a boil over medium-high heat. Reduce the heat to medium and simmer until the sugar is completely dissolved. Turn off the heat and allow to cool.
  2. Put the watermelon chunks and the lime juice into a blender. Process the mixture until the watermelon is completely pureed. Using a fine mesh strainer or sieve, pour and press the blended mixture through to remove the seeds and any extra pulp.
  3. Combine with the cooled simple syrup and refrigerate for 1 hour.
  4. Pour the watermelon mixture into the freezer bowl of your ice cream maker. Mix until the sorbet has thickened, approximately 25-35 minutes. The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm, about 2 hours.

Comments

  1. Jeremy Richemont says

    Hi Lacey. Loove the pictures and recipe; just wondered if you could add metric values to the rather singular North American notion of cups? I think it would really broarden the appeal to read “1 1/4 cups (300ml) water” for example. I am just guessing the conversion here; I use a rather large cup, myself!

  2. Gale says

    I purchased a Cuisinart ice cream/yogurt/sorbet machine 3 days ago and came across your watermelon sorbet recipe. I made it today and it was so good and refreshing! The family enjoyed it and I can’t wait to experiment with other fresh fruits. Thank you for a great recipe!

  3. Rhiannon says

    i came across a watermelon sorbet recipe when looking for ideas to use in my cuisinart frozen yogurt & sorbet maker.
    and every recipe i spotted was no machine required. until this one. YAY now i know it works, thats what im doing today.
    Can you freeze the leftovers for awhile, or should it be eaten within the day?
    eep thanks for the recipe :)

    • says

      I would recommend eating it pretty quickly. Storing in the freezer as written will make it rock solid. I’ve heard using some hard liquor like a couple tbsps of vodka or rum would help keep its consistency, but I have yet to try that. It’s not the end of the world if it freezes though — just let it thaw a little before serving. Still tastes great :)

  4. says

    We made your watermelon sorbet last weekend, and it was delicious! Perfect for 100 degree south Texas summertime. I’ll be entering this sorbet in our church’s ice cream contest next Sunday. Wish us luck.
    Also

  5. Amy J says

    I had already pureed my watermelon and was wondering what to do with it all (I have about 8 cups)when I found your site and recipe, and I really want to try it! Do you have any idea how many cups of juice I should use to equal 6-7 cups of watermelon chunks??

    Thanks – and lovely website!

  6. Nancy says

    I made this with mint syrup by steeping fresh mint leaves in the water and sugar as they were heating and cooling. Delicious!

  7. says

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  8. Chandra says

    We have used this recipe multiple times since I’m now having to eliminate dairy from my diet. We have found in the last few months that my 8 month old breastfed daughter is allergic to dairy. :(
    Anyway…
    Watermelon is my very favorite food. It would be the food I chose if someone asked me “If you could only eat one food for the rest of your life what would it be?” Oh how I love it so! :)
    With this recipe I do not miss ice cream and it is really so simple to put together. Thanks for sharing!

  9. Brandy says

    This sounds wonderful! I bought a huge watermelon the other day and I had to freeze about half (I cut into chunks first). I was wondering if I can use the frozen watermelon for this recipe. The straining part is what I think might not work if it’s already frozen.

  10. Chryssy says

    When I made this, I hollowed out the watermelon shell, then froze the sorbet in it. It takes a bit longer to set up (the shell insulates the sorbet from the cold), but it was a really cool presentation to serve “slices” of sorbet!

  11. says

    Made this tonight, and it was delightful. I have a Cuisinart maker, and found this to be about double what my machine could hold. I have the 2 quart machine.

    We enjoyed it after a meal of Cuban Pork Tenderloin with rice and salad, and it was just a perfect meal. Bookmarking this–thank you!

  12. sue says

    Hi-sweet pea chef (love the name by the way). I’m going to attempt the watermelon sorbet but I haven@t got an icecream maker…what can I use instead?

  13. says

    Love this recipe! I’m going to try it out while visiting my sister in law this weekend.

    Would you mind if I link back to your blog and post this recipe on my site?

    Also, GREAT PICTURES!

  14. Harriet says

    Hi just wondering how many people this would serve as i am having a dinner party and am wanting to make it. thanks Harriet

    • says

      Hi Harriet! It doesn’t make a ton, but it should serve 4-6 with hefty portions or 6-8 with lesser portions. Have a great party! Oh — and, if you’re making it ahead of time, I’d recommend adding a few tablespoons of vodka so it doesn’t freeze all the way, too!

  15. says

    Sounds delicious.

    I will try this out. I have a different recipe.

    When i serve watermelon sorbet I add a small amount of watermelon salsa (diced watermelon, sugar syrup and mint julienne) under it.

    Tastefully yours,

    Matthew

  16. Dan says

    I have made some watermelon sorbet myself, but never with the lime juice. Is this something that changes the texture? How does it change the flavor?

    • says

      Hi Dan! I’ve found that lime juice actually makes the watermelon flavor pop. If added in the correct amount (not too much), you actually don’t even taste the lime juice — it just leaves a fresh, very watermelon taste.

  17. Elise Uphoff says

    I made this a few days ago and it was fantastic! I did make a little substitution… instead of the lime juice I added peach liquor. In my experience, if I wanted the sorbet to remain smooth and not harden in the freezer after a day, the alcohol would keep it from doing so. Did you have any problems with this sorbet hardening too much? Or did it even last that long??

    • says

      Oh, I am so glad you liked it, Elise! Wow, what a great substitution: I bet the peach liquor went really well with the watermelon. You’re right that it freezes to a solid without the addition of alcohol. I had to let it set out in the open air for about 15 minutes for it to become the right texture after it had frozen. But, you’re also right that it really didn’t last that long anyways! Thanks for commenting!

  18. Syleanna says

    This sounds delicious. I was just wondering if the ice cream maker was necessary, or if there was any other way to achieve the last step. I would love to make this, but I don’t an ice cream maker. Thank you!

    • says

      Hi Syleanna. I’ve never tried to make sorbet or ice cream without an ice cream maker, but not without salt gives a bunch of options for how to do it. I’d recommend taking a look at that link. I’m thinking you could freeze the watermelon chunks first, blend it all together in a food processor or blender and then freeze until mostly solid. Please let us know if you try it out. Good luck!

  19. says

    Watermelon sorbet absolutely scream summer! I made a watermelon-basil sorbet a little while back and it was so refreshing and delicious! This sounds like a winner too!

  20. says

    The photos are so beautiful and the sorbet looks SO delicious!!

    I can’t wait for summer to start here so I can make sorbet and ice cream (it’s still a little too cold here).

    You really have me craving this sorbet!! Mmmm

  21. says

    Hey Lacey! Wow–that sorbet turned out beautifully! And congrats on getting 1,000 hits the other day. I’m just getting started too, and I can’t imagine getting that much traffic. You’ve got a really beautiful blog!

    • says

      Hi Jenn! Thanks so much! Yea, it was pretty exciting to have that many people visit my site. Most of the traffic was from tastespotting and foodgawker, which is always nice. Good luck with your blog!

  22. says

    Very pretty and sounds delicious. I’ve been making watermelon agua fresca and a watermelon ginger drink all summer but now I think I’ll try this. Thanks.

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