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Watermelon Sorbet

Make this easy watermelon sorbet using just three ingredients and without an ice cream maker!

Categories Dairy-Free, Dessert, Frozen, Ice Cream, Sorbet
Difficulty Easy
Keyword watermelon sherbet, watermelon sorbet, watermelon sorbet recipe
Prep Time 10 minutes
Freezing 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 30 kcal
Author Lacey Baier


  • 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)


  1. Freeze watermelon chunks overnight. I lay mine out on a rimmed baking sheet lined with parchment paper.

  2. 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.

  3. Blend until smooth.  You may need to add some of the warm water and press down with a spatula to help the process along.

  4. Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

Recipe Video

Recipe Notes

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.

Nutrition Facts
Watermelon Sorbet
Amount Per Serving (1 cup)
Calories 30 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Sodium 1.9mg0%
Carbohydrates 10.3g3%
Fiber 0.7g3%
Sugar 6.5g7%
Protein 0.6g1%
* Percent Daily Values are based on a 2000 calorie diet.