Making watermelon sorbet is a fantastic way to enjoy the refreshing flavor of summer. It's incredibly simple, with many recipes requiring only a few ingredients. The key is to use a ripe, sweet watermelon.

Here's a straightforward recipe for a classic watermelon sorbet, with some tips and variations to make it your own.

Simple Watermelon Sorbet Recipe

This recipe uses a "no-churn" method, meaning you don't need a special ice cream maker. The key is to freeze the watermelon first, which creates a better, less icy texture when blended.

Yields: About 4-6 servings

Prep time: 15 minutes

Freezing time: 4 hours or overnight

Ingredients:

  • 6 cups (about 3 pounds) seedless watermelon, cut into 1-inch cubes

  • 2 tablespoons fresh lime juice (or to taste)

  • 1-2 tablespoons liquid sweetener (optional, to taste):

    • Honey

    • Maple syrup

    • Agave nectar

    • Simple syrup (equal parts sugar and water, heated until sugar dissolves and then cooled)

Instructions:

  1. Freeze the watermelon: Arrange the watermelon cubes in a single layer on a parchment paper-lined baking sheet. This prevents them from freezing into one solid block. Place the baking sheet in the freezer for at least 4 hours, or until the cubes are completely frozen solid. You can do this the night before.

  2. Blend the ingredients: Once the watermelon is frozen, transfer the cubes to a high-powered blender or a food processor. Add the lime juice and your chosen sweetener, if using.

  3. Process until smooth: Start blending on a low speed, then increase to high. You may need to stop and scrape down the sides of the blender with a spatula a few times to ensure everything is evenly blended. Continue blending until the mixture is completely smooth and has a soft-serve consistency.

  4. Taste and adjust: Taste the sorbet and adjust the sweetness or tartness as needed. If you want it sweeter, add more sweetener and blend again. If you prefer it more tart, add a little more lime juice.

  5. Serve or freeze for later:

    • For a soft-serve texture: Serve the sorbet immediately.

    • For a firmer, scoopable texture: Transfer the sorbet to an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface of the sorbet to prevent ice crystals from forming. Freeze for another 2-3 hours, or until firm. If it freezes solid, let it thaw on the counter for 5-10 minutes before scooping.

Tips & Variations

  • Picking the perfect watermelon: A ripe watermelon is key to a flavorful sorbet. Look for a watermelon that feels heavy for its size and has a deep, hollow sound when you tap it.

  • Don't skip the lime juice: The acidity from the lime juice brightens the flavor and prevents the sorbet from tasting bland.

  • The magic of freezing first: Freezing the fruit before blending is the secret to a smooth, creamy texture without an ice cream maker.

  • Add other flavors:

    • Mint: Add a few fresh mint leaves to the blender with the watermelon for a classic combination.

    • Herbs: Fresh basil or even a pinch of chili-lime salt (like Tajín) can add an interesting and complex flavor.

    • Berries: For a watermelon-berry sorbet, add a cup of frozen strawberries or raspberries to the blender.

  • Make it a granita: If you prefer a more icy, flaky texture, you can make a watermelon granita instead. Pour the blended mixture into a shallow baking dish and freeze. Every 30 minutes, scrape the mixture with a fork to create an icy, crystal-like texture.