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Watermelon Sorbet

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This easy watermelon sorbet requires no ice cream maker. Just watermelon, lemon, sugar, mint, and surprisingly little time in the freezer. (Doesn’t just looking at it make you feel cooler?!)

Three scoops of watermelon sorbet in a white serving dish.

This subtly sweetly watermelon sorbet screams summer. Before you sigh and say, “I don’t have an ice cream maker,” don’t worry, you don’t need one. All this lovely and impossibly smooth frozen watermelon sorbet requires is a few everyday ingredients, a baking pan, and a fork.–David Leite

Watermelon Sorbet FAQs

Why is corn syrup added to the sorbet mixture?

Corn syrup is added to most sorbet mixtures as its high viscosity makes the sorbet creamy without oversweetening it. Don’t be tempted to swap granulated sugar for the corn syrup or agave as you may end up with an icy sorbet instead of a smooth one.

How do I choose the best watermelon?

The quality of your fruit is key for this watermelon sorbet recipe, so you want to choose the best possible watermelon. Check out this article on how to tell if a watermelon is perfectly ripe so that you can select the sweetest, juiciest one at the market.

Can I make sorbet with other fruits?

Definitely. The options are endless when it comes to fruit sorbets. Some of our favorites include plum, cantaloupe, lemon, and even this creamy avocado sorbet.

Watermelon Sorbet

Three scoops of watermelon sorbet in a white serving dish.

This watermelon sorbet requires no ice cream maker. Just watermelon, lemon, sugar, mint, and surprisingly little time in the freezer. (Doesn’t just looking at it make you feel cooler?!)

Lee Brian Schrager

Prep 20 mins

Total 20 mins

  • In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.

  • In a blender, puree half the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.

  • Add the slightly cooled sugar syrup to the watermelon and mix well. Pour it into a shallow baking pan or 2-quart container, cover, and freeze for 3 to 4 hours. Flake the mixture with a fork. Then scoop it up, place it in pretty bowls, and accept the oohs and aahs.

Serving: 1portionCalories: 288kcal (14%)Carbohydrates: 73g (24%)Protein: 2g (4%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 403mg (12%)Fiber: 2g (8%)Sugar: 65g (72%)Vitamin A: 1968IU (39%)Vitamin C: 34mg (41%)Calcium: 27mg (3%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published August 28, 2018

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.



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