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Watermelon Sorbet

Watermelon sorbet is a homemade frozen treat with a vivid jewel-red color and a silky, completely smooth texture made from blended frozen watermelon. This dairy-free summer sorbet is naturally fruity, lightly sweetened, and finished with lime for bright flavor.
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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: 180
Ingredients Equipment Method Notes

Ingredients
  

Watermelon sorbet base
  • 6 cup seedless watermelon Cubed and frozen in a single layer for best texture.
  • 0.25 cup granulated sugar Use to taste; add gradually if you prefer it less sweet.
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 0.25 salt Just a pinch to sharpen the fruit flavor.
  • 1 fresh mint For serving; optional but adds a clean finish.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Freeze the watermelon
  1. Spread the cubed seedless watermelon in a single layer on a sheet pan, then freeze for at least 4 hours until solid, with no pieces touching.
  2. If you need longer storage before blending, keep the frozen watermelon in the freezer until ready—aim for fully firm cubes so the texture blends smoothly.
Blend into sorbet
  1. Add the frozen watermelon, granulated sugar, fresh lime juice, lime zest, and salt to a blender or food processor, then blend on high speed for 1-2 minutes until completely smooth.
  2. Stop blending and taste, then adjust sweetness or tartness by adding a little more sugar or lime juice as needed, blending briefly to combine.
Serve or firm up
  1. For a soft sorbet, serve immediately straight from the blender while it’s icy and spoonable.
  2. For a firmer scoop, transfer the sorbet to a container and freeze for 1-2 more hours, until thicker and scoop-friendly.
  3. Garnish with fresh mint and serve right away for the best color and texture.

Notes

For the smoothest sorbet, freeze the cubes on the sheet pan in a single layer so they don’t clump. After freezing, blend right away for maximum body; store leftovers in the freezer up to 2 weeks and let sit 5 minutes at room temperature to soften before scooping. Freezing is recommended only after blending—no separate freezing step beyond the initial watermelon freeze. Dietary swap: this recipe is naturally dairy-free; for lower sugar, reduce granulated sugar and rely on sweeter watermelon.