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Refreshing Homemade Watermelon Sorbet

A vibrant, cooling, and completely refreshing summer dessert made from frozen fresh watermelon, lime juice, and a touch of sweetness.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Sorbet Base
  • 6 cups fresh watermelon cubed and frozen solid
  • 0.25-0.5 cup simple syrup or agave to taste
  • 2 tbsp lime juice freshly squeezed
  • 1 pinch sea salt
  • 1 tbsp vodka or light rum optional, for texture

Equipment

  • Baking sheet
  • Parchment paper
  • Food processor or high-powered blender
  • Freezer-safe container

Method
 

  1. Cut the fresh watermelon into chunks, remove large seeds, and arrange in a single layer on a parchment-lined baking sheet.
  2. Freeze the watermelon chunks for at least 4-6 hours, or overnight, until rock solid.
  3. Transfer the frozen watermelon chunks to a high-powered blender or food processor.
  4. Add the lime juice, sea salt, optional alcohol, and 1/4 cup of the sweetener.
  5. Blend on high, stopping to scrape down the sides frequently, until the mixture becomes smooth and velvety.
  6. Taste the purée and add more sweetener if needed, blending briefly to combine.
  7. Transfer the sorbet into a freezer-safe container, smooth the top, and cover tightly.
  8. Freeze for an additional 3-4 hours until firm enough to scoop. Let sit for 5 minutes at room temperature before serving.

Notes

Store covered in the freezer for up to 1 month. Using a tablespoon of alcohol helps keep the sorbet scoopable and prevents it from turning into a solid block of ice.