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    Home » Seasons » Summer

    Watermelon Sorbet

    Published: Jul 31, 2020 · Updated: Apr 19, 2021 · 2 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.

    Watermelon Sorbet with Mint in Bowls

    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.

    Cube Watermelon
    Cube Watermelon

    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!).

    Blend the Watermelon
    Blend the Watermelon

    How to Make the Honey + Mint Syrup

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

    Heat Sugar, Honey, Lemon Juice + Mint
    Heat Sugar, Honey, Lemon Juice + Mint

    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.

    Churn the Watermelon Sorbet
    Churn the Watermelon Sorbet

    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.

    Pour the Watermelon Sorbet Into a Container to Freeze
    Pour the Watermelon Sorbet Into a Container to Freeze
    Freeze Until Hardened
    Freeze Until Hardened

    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!

    Watermelon Sorbet with Mint in Bowls
    Watermelon Sorbet with Mint in Bowls
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    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.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time20 mins
    Cooling + Freezing Time:5 hrs
    Total Time5 hrs 25 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 10 people (½ cup scoop each)
    Calories: 92kcal
    Freezer Friendly?

    Yes

    Will It Keep?

    2 Months

    Prevent your screen from going dark

    Equipment

    • ice cream maker
    • blender (I use this one)

    Ingredients

    • ½ small watermelon (4 cups of 1" watermelon cubes) Use a sweet, flavorful watermelon
    • ½ cup sugar
    • ¼ cup honey
    • 2 lemons or limes, juiced
    • 1 cup fresh mint

    Instructions

    • Before beginning, make sure your ice cream maker freezer bowl is frozen (if needed).
      Dice watermelon into 1" cubes. Add 4 cups of the cubes to a blender basin, and blend. You need 3 cups total of blended watermelon. If you have less than 3 cups, add more watermelon until you have enough.
      Tip: Your blender basin will likely have cup measurements on the side.
      Blend the Watermelon
    • In a small pot, add sugar, honey, lemon juice, and mint.
      Heat over medium heat until the sugar dissolves. Remove from heat, and set aside for 15 minutes.
      After 15 minutes, strain the mint out of the syrup and add the syrup to the watermelon. Blend briefly to incorporate the syrup.
      Heat Sugar, Honey, Lemon Juice + Mint
    • Chill watermelon mixture in the fridge until it's cold to the touch (about an hour).
      Pour mixture into an ice cream machine, and spin until the mixture struggles to churn and looks like a frozen slushy (or Italian ice).
      Churn the Watermelon Sorbet
    • Scrape the sorbet into a container. Seal with a lid (or plastic wrap or foil) and freeze for 2-3 hours or until hardened.
      Tip: Ice cream will harden more quickly in a shallow container.
      Keep frozen, and use within 2 months.
      Freeze Until Hardened

    Notes

    Yields approximately 1 ¼ quarts sorbet.  If your ice cream maker is smaller than that you can make two smaller batches.
    Watermelon seeds:  If your watermelon has a lot of seeds, remove as many as possible before blending.  Optionally, add a few seeds back into the mixture before churning.

    Nutrition

    Calories: 92kcal (5%) | Carbohydrates: 24g (8%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 3mg | Potassium: 128mg (4%) | Fiber: 1g (4%) | Sugar: 21g (23%) | Vitamin A: 537IU (11%) | Vitamin C: 18mg (22%) | Calcium: 21mg (2%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    1. Alisha

      July 31, 2020 at 3:42 pm

      5 stars
      This was delicious. It took me a couple of bites to get used to the flavor of fresh mint in this sorbet (fresh mint is just so… distinctive!), but I decided it was a great combination.

      Reply
      • Sarah Trenalone

        July 31, 2020 at 4:48 pm

        I’m glad you loved it!!

        Reply

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