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Watermelon Sorbet

Watermelon sorbet is a bright, jewel-red frozen treat made by blending intensely fruity, frozen watermelon until completely smooth. Freeze it in a single layer first for a fast, scoopable texture—no dairy needed for an easy summer sorbet.
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Prep Time 15 minutes
freezing 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Watermelon sorbet base
  • 6 cup seedless watermelon cubed and frozen
  • 0.25 cup granulated sugar or to taste
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 0.0625 salt pinch
  • 1 fresh mint for serving

Equipment

  • 1 sheet pan

Method
 

Freeze the watermelon
  1. Spread cubed seedless watermelon in a single layer on a sheet pan, then freeze for at least 4 hours until solid.
  2. Keep the watermelon frozen until you’re ready to blend, so the sorbet turns out smooth instead of watery.
Blend into sorbet
  1. Blend the frozen seedless watermelon with granulated sugar, fresh lime juice, lime zest, and salt until completely smooth, about 1–2 minutes on high speed.
  2. Stop and scrape down the blender as needed so the mixture is evenly blended and no icy chunks remain.
  3. Taste and adjust sweetness or tartness by blending again briefly after making changes.
Serve or firm up
  1. Serve immediately as a soft sorbet for a softer, spoonable texture.
  2. For a firmer scoop, transfer to a container and freeze for 1–2 more hours.
  3. Garnish with fresh mint and serve right away.

Notes

For the smoothest result, freeze the watermelon in a true single layer so each cube becomes individually solid before blending. Store leftover sorbet covered in the freezer up to 2–3 days; it will firm up, so let it sit 3–5 minutes at room temperature for easier scooping. This recipe is naturally dairy-free; if you prefer a tangier sorbet, increase lime juice slightly and blend again before freezing.