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.