This watermelon sorbet is what happens when simple ingredients meet global technique—it’s icy, vibrant, and melts on your tongue like a breeze from the Amalfi Coast. No churn, no fuss—just ripe fruit, a touch of citrus, and a spin in your blender.
It’s the kind of dessert that feels fancy but comes together with the ease of a backyard picnic. It tastes as good as our other fruit favourites like Rhubarb Raspberry Marble Cake and Strawberry Fool—light, luscious, and just sweet enough to keep you coming back for one more scoop.
I first tasted something similar on a street corner in Bangkok, served in a hollowed melon—and this recipe channels that same sense of wonder. It’s playful, refreshingly global, and just the right amount of indulgent.
What Makes This Recipe Special?
- I made this on a whim during mango season, but it was the watermelon version that really stuck—easy, bold, and naturally dairy-free.
- It became my summer ritual: blitz, freeze, and enjoy on the porch after dinner—it’s foolproof and feels like a mini vacation.
- Swapping lime for lemon gave it a citrusy edge, and once, I even added fresh mint from the garden—it’s endlessly customizable.
- The best part? It’s guilt-free and helped me curb late-night ice cream cravings without sacrificing flavor.
- And the taste? Clean, cool, and completely crave-worthy—like biting into summer itself.
Watermelon Sorbet Recipe
Cool, fruity, and wonderfully refreshing, this watermelon sorbet is the ultimate summertime treat. With just four ingredients and minimal prep, it delivers a naturally sweet burst of flavor that’s light, hydrating, and perfect for hot days or light dessert cravings.
Equipment
- Medium saucepanWooden spoon or silicone spatulaMeasuring cupsCitrus juicer (optional, for lemon)Blender or food processorMixing bowlIce cream makerFine mesh strainer
Ingredients
- 3 cups cubed seeded watermelon
- ½ cup water
- ¼ cup lemon juice
- 1 cup white sugar or to taste
Instructions
- Combine sugar, water, and lemon juice in a medium saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves—about 5 minutes.
- Remove the mixture from heat and refrigerate until fully cooled, about 30 minutes.
- While it chills, blend the cubed watermelon in a blender or food processor until smooth.
- Stir the watermelon puree into the cooled sugar mixture until fully combined.
- Pour the mixture into an ice cream maker.
- Freeze according to the manufacturer’s instructions, typically around 20 minutes.
- Serve immediately for a soft texture, or freeze longer for a firmer sorbet.
Notes
- Use a seedless watermelon or remove seeds beforehand to avoid bitterness and uneven blending.
- Strain the puree for an extra-smooth sorbet, especially if your watermelon has a fibrous texture.
Tips to Ease Your Job
- Pre-chill your ingredients – Keep the watermelon and lemon juice cold before starting to reduce overall chilling time.
- Cut watermelon in advance – Cube and de-seed the watermelon earlier and store in the fridge for quick blending.
- Use a funnel for pouring – When transferring the mixture into the ice cream maker, use a funnel to avoid spills.
- Clean as you go – Rinse the blender and saucepan right after use to prevent sugar from hardening and sticking.
