Watermelon Sorbet

This watermelon sorbet is made with fresh watermelon, lemon juice, and mint, and is churned in an ice cream machine for a light and refreshing summer treat.

Do you love watermelon?

I confess that I’m one of those people who can easily polish off half a watermelon in one evening.

It’s my favorite summer fruit.

In fact, I love it so much that watermelon recipes often feel pointless to me. I see them and I think, “Okay, but watermelon by itself is perfection. Why mess with perfection?”

A few weeks ago, however, I saw a recipe for a frozen watermelon daiquiri, and the thought of an icy cold watermelon drink sounded so completely refreshing.

I wanted it.

And so, when I found myself happily staring at multiple watermelons in my kitchen, I had an idea. I needed a watermelon frozen treat.

Clearly, I needed watermelon sorbet.

This watermelon sorbet is made with fresh watermelon, mint, lemon juice, sugar and honey, and is churned in an ice cream maker until it’s light and fluffy.

This dessert is inspired by a sorbet recipe in my favorite ice cream book, Jeni’s Splendid Ice Creams at Home.

Is This a Good Way to Use a Flavorless Watermelon?

NO.

Before you start making this sorbet, taste your melon.

If it tastes like water, I’m sorry for your loss.

Do not use flavorless watermelon for this sorbet, because your sorbet will taste like sugar water.

How Much Watermelon Do I Need for Sorbet?

About half of a small watermelon.

If your watermelon is one of those extra-tiny ones, you might need the whole thing.

Cut the watermelon into one-inch cubes, and measure out four cups of the cubes into a blender.

You should have about three cups of blended watermelon.

If you have less, add more until you have three cups. If you have more, you can drink it (it’s watermelon juice!).

How to Make the Honey + Mint Syrup

Add sugar, honey, fresh lemon (or lime) juice, and fresh mint to a small pot.

Heat until the liquid comes to a simmer, and then set it aside (off-heat) for about 15 minutes.

After 15 minutes, strain out the mint and add the syrup to the blended watermelon. Blend again briefly to mix the syrup and watermelon.

If you’ve got more fresh mint to use, try making mint chocolate ice cream, mint simple syrup and mint lemonade!

Can I Skip the Sweetener?

No.

Sugar lowers the freezing point of liquid, and makes the sorbet scoopable.

If you’re vegan and don’t want to use honey, you can substitute agave syrup.

Do I Really Need an Ice Cream Maker?

This is a traditionally prepared sorbet, and does require an ice cream maker.

If you don’t have one, you could follow the directions to this point, and then use the granita technique described in this berry granita recipe to make watermelon granita.

Shopping for an ice cream maker?

I love my Cuisinart ice cream maker with a freezer bowl. If you prefer an ice cream maker without a freezer bowl, check out this Cuisinart compressor ice cream and gelato maker.

Once you buy an ice cream maker, you can make other tasty treats like mango sorbet, strawberry cheesecake ice cream, beer ice cream, and kefir ice cream.

How to Churn Watermelon Sorbet

Chill your watermelon mixture until it’s cold to the touch, and then pour it into your ice cream maker.

Churn the mixture until it starts to look like a slushy (or Italian ice). At this point, it will struggle to churn because it’s getting icy.

Freezing Watermelon Sorbet

At this point, the sorbet will be slushy-like. You could eat it now, but it’s not scoopable.

Scoop the watermelon sorbet into a container to freeze.

Once your sorbet is hardened, scoop it into bowls and enjoy!

If you’re feeling extra watermelon love, serve it with a couple wedges of fresh melon!