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 homemade watermelon 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 to make a sorbet recipe because it's easier to process the frozen fruit evenly.
How to Freeze Watermelon for Sorbet
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. Then, lay the chunks out on a baking sheet lined with parchment paper, and freeze. 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. It's what I love so much about making any easy fruit sorbet this way. It's the perfect frozen dessert!
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 or even lemon 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, dairy free, 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. Now that you've made this homemade watermelon sorbet, 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.
Watermelon Sorbet
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 3 ½ cups fresh seedless watermelon chunks, (about ½ medium watermelon)
- 2 teaspoon freshly squeezed lime juice
- ¼ cup warm water, as needed
- raw honey (optional), to taste (if watermelon isn't very sweet)
Instructions
- 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.
Em
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!!!" (-:
Lacey Baier
Yay, so glad you all enjoyed it 🙂
April
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?
Lacey Baier
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 🙁
Jeremy Richemont
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!
Lacey Baier
Hi Jeremy. Thanks for the suggestion. I will definitely consider this request given that a portion of my readers do use the metric system.
Gale
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!
Lacey Baier
Yay, I'm so happy to hear it!!
Rhiannon
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 🙂
Lacey Baier
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 🙂
Sarah
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
Amy J
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!
Nancy
I made this with mint syrup by steeping fresh mint leaves in the water and sugar as they were heating and cooling. Delicious!
teeth
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Alicia
and I also made the same recipie but instead of watermelon I used strawberry and lychees
Alicia
awsome recipie I'm 11 years old and just made it it's soo easy and soooo yummmyy
Chandra
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!
Lacey Baier
You are so very welcome, Chandra. I'm glad to help with the non-dairy goodness 🙂
Brandy
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.
Lacey Baier
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!
Chryssy
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!
Lacey Baier
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 🙂
Chryssy
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!
Lacey Baier
Sounds awesome, Chryssy 🙂
Ronica
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!
Lacey Baier
Yay, glad you enjoyed it, Ronica! Thanks so much for sharing.