Make this easy watermelon sorbet using just three ingredients and without an ice cream maker! Plus get tips on how to pick the sweetest watermelons this summer!
Can I just say how much I love summer?
I mean, really. Isn’t it just the best time of year?
Even at almost 39 weeks pregnant, I gotta say there’s something about summer that is so free, kicked back, and peaceful for me that I don’t mind that heat…that much.
Thankfully, this watermelon sorbet has my back right now, too.
I mean, c’mon now… Vibrant flavor. Beautiful color. Easy to make. Simple and delicious. It’s perfect for summer!
HOW TO MAKE WATERMELON SORBET WITHOUT AN ICE CREAM MAKER
A lot of people think they need an ice cream maker in order to make ice cream or sorbet, when it’s actually not the case. All you need is some sort of heavy duty blender, like this food processor or a kitchen blender and you’re good to go. Personally, I prefer using my food processor because it’s easier to process the frozen fruit evenly.
Watermelon is a great fruit to make into a sorbet without an ice cream maker because it freezes so well – all you have to do it remove the rind and dice it into chunks. I usually place mine in my freezer overnight, but it’ll be good to use within 4-5 hours for sure. You want the frozen watermelon to be fully frozen so it doesn’t turn to a slushy as you blend it for the sorbet.
IS WATERMELON SORBET HEALTHY?
This watermelon sorbet is free from processed ingredients and refined sugar, which instantly makes it healthier than any other sorbet or ice cream you’ll find in the stores.
The great thing about this sorbet is that it uses the naturally sweet and hydrating flavors of watermelon, optionally enhanced with a bit of raw honey, and the squeeze of fresh lime juice gives it that tart and tangy flavor and makes the watermelon pop. Super delicious and screams (a healthy!) summer. Also: a big bonus is that this easy watermelon sorbet recipe is paleo and clean eating since it only contains a few simple, natural ingredients!
How To Pick The Sweetest Watermelon for Watermelon Sorbet
The easiest way to make the best watermelon sorbet is to pick the sweetest watermelon available. When you freeze watermelon, it will taste slightly less sweet than it does when it’s fresh, so the sweeter the better. Here are some of my best tips for how to pick the sweetest watermelon at the store:
- When you pick up the watermelon, whether it’s small, medium, or large, it should feel heavy for it’s size.
- Check to see if the yellow spot is a creamy yellow color. Watermelons develop a yellow-ish spot on the bottom where they rest on the ground while they grow. If this spot is creamy yellow, it’s nice and ripe.
- Gently tap the bottom of the watermelon. If you hear a deep, hollow sound, the watermelon is ripe. If you hear a dull sound, the watermelon is likely either under- or over-ripe.
Follow these steps and you’ll be certain to pick the very best watermelon of the bunch, making your sorbet all the better.
If you happen to not have a very sweet watermelon, you can always add a little raw honey into the mixture to sweeten things up.
More Fruit Sorbet & Ice Cream Recipes
One of my favorite things to make during the summer is sorbet and healthy ice creams using fresh fruit. Here are some of my absolute favorite frozen fresh fruit recipes that I hope you try:
- Cantaloupe Sorbet
- Lemon Blueberry Sorbet
- Chocolate Banana Ice Cream
- Peach Frozen Yogurt
- Banana Ice Cream
Plus all of these recipes are made without using an ice cream maker so, once you learn how to make watermelon sorbet, you’ll know how easy it is to make all of these frozen sweet treats.
Make this easy watermelon sorbet using just three ingredients and without an ice cream maker!
- 3 1/2 cups fresh seedless watermelon chunks, (about 1/2 medium watermelon)
- 2 tsp freshly squeezed lime juice
- 1/4 cup warm water, as needed
- raw honey (optional), to taste (if watermelon isn't very sweet)
Freeze watermelon chunks overnight. I lay mine out on a rimmed baking sheet lined with parchment paper.
Place the frozen watermelon chunks in food processor or heavy duty blender, along with lime juice, and allow to sit for 5 minutes to slightly thaw.
Blend until smooth. You may need to add some of the warm water and press down with a spatula to help the process along.
Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.
This recipe has been updated to be a clean-eating approved recipe. If you're looking for the previous recipe, it called for 6-7 cups fresh watermelon, 3 tbsp. lime juice, 1 1/4 cups water and 1 1/4 cups granulated sugar. To see how to make this recipe, you can click here.
This post contains affiliate links for the kitchen items I use regularly and highly recommend.
68 thoughts on “Watermelon Sorbet”
I’m still learning from you, but I’m trying to reach my goals. I absolutely love reading all that is posted on your blog.Keep the stories coming. I liked it!
Hey. Not quite sure if I’m gonna get a response but do you think my nutribullet can blend the watermelon?
A nutribullet should do just fine! Thaw the watermelon for a few extra minutes if it seems to be an issue. -Jen
Hi I really want to make this watermelon sorbet, however the the only watermelon I have is full of seeds. Can I still try the recipe ?
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Thank you so much for making a watermelon sorbet recipe that is free of added sugar! I cannot wait to make this!
Thank you! this was easy to make in my VIta Mix and it tastes great! I used a little bit of Agave sweetner and a drop of doTerra Lime essential oil. It’s perfect
Our Costco started to carry a Watermelon drink, so how many cups of this could I substitute for the watermelon? Thanks
Wow, that’s a great question. Unfortunately, I’m not sure what the conversion would be.
Just made this with my kids. The first recipe I tried with my new ice-cream maker. So exciting! My four-year-old said, “Mom! I expected it to be good, but I didn’t expect it to be THIS good! It’s scrumptious!!!” (-:
Yay, so glad you all enjoyed it 🙂
Hello! I just discovered your recipe this weekend; I tried it but my watermelon mixture never froze 🙁 I ran it a total of 45 minutes in my ice cream maker. I have used this same machine several times before, and it’s worked perfectly every time. Any suggestions? Is it possible that the watermelon mix is to watery?
Hmmm…I’m assuming your ice cream maker was completely chilled like it’s supposed to be? It’s possible the temperature was hotter than normal that day and it just needed longer to set. Sorbets tend to take a little longer than ice cream to start to freeze…I’d try letting it go a little longer. I’ve never had an issue with this recipe 🙁
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!
Hi Jeremy. Thanks for the suggestion. I will definitely consider this request given that a portion of my readers do use the metric system.
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!
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 🙂
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 🙂
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.
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!
I made this with mint syrup by steeping fresh mint leaves in the water and sugar as they were heating and cooling. Delicious!
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and I also made the same recipie but instead of watermelon I used strawberry and lychees
awsome recipie I’m 11 years old and just made it it’s soo easy and soooo yummmyy
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. 🙁
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!
You are so very welcome, Chandra. I’m glad to help with the non-dairy goodness 🙂
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.
Hmmm…I don’t see why you wouldn’t be able to use the frozen watermelon. At the very least, you could thaw the watermelon and then follow the recipe. Good luck!
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!
Oooh, Chryssy, that’s a wonderful idea! The sorbet stays attached to the rind when you slice it?? I’ll have to try that out — and soon! Thanks for sharing 🙂
Yep, it stays attached to the rind, if you let it set long enough (mine was in the freezer for almost 48 hours). I set the rind in a sink of hot water to soften it up a bit, then using a serrated knife, I just saw away. Then I put the slices on a serving platter, in the fridge to soften it up a little, then served. It is such a unique presentation!
Sounds awesome, Chryssy 🙂
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!
Yay, glad you enjoyed it, Ronica! Thanks so much for sharing.
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?
Hi Sue! I recommend checking out not without salt‘s recommendations for how to make sorbet without an ice cream maker. Good luck!
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!
Of course not, Elisa! I hope you enjoy the recipe and I’d love it if you could send me the link once you’re done 🙂
I’ve posted this recipe. It’s on the front page! It turned out great, but it is definitely sweet. I think next time I’ll use less sugar and perhaps throw in some lemon and lime juice.
Hi Elisa! I’m so glad you enjoyed the recipe. Yes, it is sweet, but we really enjoyed it. The sweetness will also vary with your watermelon.
Hi just wondering how many people this would serve as i am having a dinner party and am wanting to make it. thanks Harriet
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!
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.
Matthew, your watermelon salsa sounds delicious. Thanks for sharing!
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?
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.
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??
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!
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!
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!
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!
Oooh, Peggy, watermelon basil sorbet sounds really good, too. Yes, this sorbet recipe will be a keeper for many summers for sure.
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
Thanks, delicieux! Love your name. I hope summer comes soon for you. Thanks for stopping by!
Your watermelon sorbet looks so light and refreshing. I am all about watermelon these days. I recent posted watermelon frozen yogurt pops.
Hi Marla! I’ve been really into watermelon lately too. Watermelon frozen yogurt pops sound yummy! Thanks for commenting!
The idea of watermelon IN sorbet sounds miraculously refreshing!
Right? It totally is!
This sounds so wonderfully refreshing!
Hi Kathy! It really is refreshing. Thanks for commenting!
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!
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!
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I love the color of this. To me, watermelon just screams summertime! I have a watermelon, so this might not be on “my list” for much longer. Thanks!
Hi Betty! I agree with you about watermelon. Happy summer 🙂
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.
Thanks, Michelle! Hmmm…I’m intrigued by your watermelon-ginger drink. Thanks for commenting!
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