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Watermelon Sorbet

Watermelon sorbet is a bright, jewel-red frozen treat made by blending icy frozen watermelon into a completely smooth, scoopable texture. This easy sorbet recipe is intensely fruity with lime zest and juice for a naturally sweet, refreshing finish.
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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: 115
Ingredients Equipment Method Notes

Ingredients
  

Watermelon Sorbet Base
  • 6 cup seedless watermelon cubed and frozen in a single layer
  • 0.25 cup granulated sugar or to taste
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1 salt pinch
Serving
  • 1 fresh mint for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Freeze the watermelon
  1. Spread cubed seedless watermelon in a single layer on a sheet pan and freeze for at least 4 hours until completely solid, with a frosty, rock-hard surface visible.
Blend into smooth sorbet
  1. Add the frozen watermelon, granulated sugar, fresh lime juice, lime zest, and salt to a stand mixer and blend on high speed for 1–2 minutes until completely smooth and thick like soft-serve.
  2. Stop and taste the mixture, then adjust sweetness or tartness as needed for a balanced, intensely fruity flavor.
Freeze briefly for firmer scoops
  1. For a softer scoop, serve immediately; for a firmer texture, transfer the sorbet to a container and freeze for 1–2 more hours until it holds shape in a spoon.
Garnish and serve
  1. Scoop the watermelon sorbet into bowls and garnish with fresh mint for a vivid, fresh finish.

Notes

For the smoothest sorbet, keep the frozen watermelon pieces in a single layer so they freeze solid without clumping, then blend until the mixture looks uniformly silky. Refrigerate-fresh use isn’t recommended; store any leftovers in the freezer in a sealed container for up to 2 weeks, and freeze yes/no is yes. For a dairy-free watermelon dessert, this recipe already contains no dairy; for a lower-sugar option, reduce the granulated sugar or use a sugar substitute that measures cup-for-cup.