Watermelon Sorbet Recipe

Nothing says summer quite like a refreshing, juicy slice of watermelon. But if you’re looking for a cool and healthy way to enjoy this seasonal favorite, this 3-ingredient Watermelon Sorbet is the perfect treat! It’s light, naturally sweet, and incredibly easy to make no ice cream maker required.

With just frozen watermelon, sugar, and lemon juice, you can create a deliciously smooth sorbet that tastes like pure summer in a bowl. Whether you’re hosting a backyard barbecue, lounging by the pool, or just need a guilt-free dessert, this no-churn watermelon sorbet is a must-try.

Why You’ll Love This Watermelon Sorbet

It’s made with real watermelon. No artificial flavors just the fresh, naturally sweet taste of summer. No special equipment needed. A simple food processor or high-speed blender will do the trick. It’s low in calories. At under 80 calories per serving, you can enjoy a scoop (or two) without guilt! Packed with nutrients. Watermelon is high in Vitamin C and lycopene, which supports heart health and helps protect your skin from sun damage.

Ingredients for Watermelon Sorbet

• 6 cups seedless watermelon, cut into ¾-inch cubes and frozen
• ¼ cup sugar
• ¼ cup water
• 1 tablespoon lemon juice
• How to Make No-Churn Watermelon Sorbet

Step 1: Freeze the Watermelon

Line a baking sheet with parchment paper and spread the watermelon cubes in a single layer. Freeze for at least 4 hours or overnight.

Step 2: Make a Simple Syrup

In a small saucepan, combine sugar and water over high heat. Stir until the sugar is fully dissolved. Remove from heat and stir in the lemon juice.

Step 3: Blend Everything Together

Add half of the frozen watermelon to a food processor (or high-speed blender). Drizzle in half of the hot simple syrup and blend until smooth. This may take a few minutes pause to scrape the sides as needed. If it’s too icy and won’t blend, add 1-2 tablespoons of water.

Transfer the sorbet to a loaf pan or airtight container, then repeat with the remaining frozen watermelon and syrup.

Step 4: Freeze and Enjoy

Serve immediately for a soft-serve texture, or freeze for up to 2 weeks. If it becomes too firm, let it sit at room temperature for 10-15 minutes before scooping.

FAQs About Watermelon Sorbet

Is watermelon sorbet healthy?

Yes! Watermelon is low in calories, high in water content, and rich in Vitamin C and lycopene. While this recipe includes a small amount of sugar, you can easily adjust or omit it for a naturally sweet treat.

Can you freeze watermelon?

Absolutely! If you have extra watermelon, freeze it in chunks or puree it before freezing. Keep in mind that thawed watermelon becomes mushy, so it’s best enjoyed frozen in recipes like sorbet or smoothies.

What can I do with too much watermelon?

Freeze in chunks for sorbets or smoothies.

Blend and freeze in ice cube trays for cocktails.

Add to sangria, lemonades, or sparkling water.

Make watermelon popsicles!

Can I make this in a blender instead of a food processor?

Yes! A high-speed blender like a Vitamix works well. Just make sure to pause and scrape the sides as needed.

Fun Variations to Try

• Herb-Infused: Steep fresh mint or basil in the simple syrup for added flavor.
• Ginger Twist: Use a ginger-infused simple syrup for a little spice.
• Creamy Sherbet: Add a splash of heavy cream or coconut milk for a creamier texture.
• Naturally Sweetened: Swap sugar for honey or maple syrup for an unrefined option.
• Boozy Sorbet: Scoop into champagne or prosecco for an elegant summer cocktail.

Final Thoughts

This easy watermelon sorbet is the perfect way to cool off on a hot day. It’s refreshing, naturally sweet, and incredibly simple to make. Plus, with endless variations, you can make it your own!

Try it today, and let me know what’s your favorite way to enjoy watermelon?