No matter how much succession planting I try to do, our melons all seem to ripen about the same time. It’s fantastic to be able to eat as much watermelon as you want day after day but we also like to enjoy watermelon more than just one month out of the year. Watermelon sorbet is our favorite solution.
This sorbet recipe combines the refreshing flavor of watermelon with a hint of lime to create a sorbet that is very cooling and tasty. It’s also a great way to use up less flavorful watermelons
Just 4 ingredients
To make this sorbet you’ll just need watermelon, lime juice, sugar, and water.
Watermelon: Any watermelon is good for this recipe but if you have a seedless melon it will be easier since you won’t need to remove the seeds. Sometimes we harvest a watermelon that is just “okay” and not super flavorful – maybe it got too much rain the last few weeks or maybe it was just a dud (that happens sometimes) – and we’ll use those for watermelon sorbet. The lime and simple syrup enhance the “blah” watermelon flavor to create a truly wonderful dessert.
Lime: We like freshly squeezed lime juice for this recipe but bottled lime juice would be nice too. If you prefer lemon, you can substitute the lime juice with lemon juice. Or use a combination of both.
Simple Syrup: Sugar helps the sorbet freeze correctly. The amount of sugar will determine how large the ice crystals form. It can be all very technical, but just know that if you reduce or increase the sugar the results might change. Use 1 cup water and 1 cup sugar to make the simple syrup. Boil it for 1 minute and let it cool completely before adding it to the watermelon.
Quickly Remove Watermelon Seeds
In my opinion the best way to remove watermelon seeds is to just use your hands. I cut the watermelon into cubes and then use my hands to pick out or push out the seeds from each piece.
I put the deseeded pieces into another bowl and use a potato masher to mash the pieces. Any seeds that were missed will be dislodged. Stir the mashed watermelon a little and you’ll be able to see any missed seeds. I use a spoon to scoop these out.
How to Freeze Sorbet
We use an electric ice cream maker to freeze the sorbet. I usually make it during the day and then put it a pyrex storage container and put it in the freezer. If you don’t like the idea of using ice and salt, an automatic ice cream maker will work too.
I know some people make sorbet by putting the puree in a freezer safe container and put it in the freezer. Then they stir it every so often to keep it from freezing in a solid block. I’ve tried this before but have a hard time remembering to actually stir the puree. But if you are more responsible than me, you might want to give it a try. If it doesn’t really work, the frozen puree can always be blended in a blender before serving.
How to serve watermelon sorbet
Obviously, you can just eat this sorbet out of a bowl with a spoon. But if you want to be a little fancier, you could garnish it with lime or a small sprig of fresh mint.
Sometimes I like to put a little of this sorbet in sparkling water to add flavor and a little sweetness. Since we don’t drink sodas this is a nice treat.
I bet this would also be good with a little gin and tonic – but since I don’t drink alcohol I really don’t know….lol.
You could also put it in popsicle molds and make popsicles with it.
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- 3 pounds watermelon pieces*
- 1/2 cup lime juice
- 1 cup water
- 1 cup sugar
- Mix the water and sugar in a small sauce pan and bring to a boil.
- Boil 1 minute.
- Remove from the heat and let it cool completely.
- Cut and deseed the watermelon, if you are using a melon with seeds.
- Put the watermelon chunks into a blender along with the lime juice and cooled simple syrup.
- Blend until smooth
- Transfer the puree to the ice cream maker and freeze according to the manufacturer's instructions.
- Once the sorbet is frozen, transfer to a freezer safe container and store in the freezer.
If you want to make sorbet without an ice cream maker, put the puree into a freezer safe container and freeze for 2 hours. Remove from the freezer and using a fork, break up the frozen parts and stir them into the puree. Freeze for another hour and then stir again. Continue freezing and stirring until the sorbet is completely frozen. It should take 4-6 hours.
*This weight is after the watermelon has been cut, peeled and deseeded
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Other refreshing sorbet recipes
I think this recipe could be used as it with any melon such as cantaloupe or honeydew.
If you have a bunch of cucumbers (even super overgrown ones) you definitely need to try the cucumber lime sorbet!