This easy Watermelon Sorbet is stunningly pink, intensely refreshing, and brightened by a touch of lime. It’s a perfect homemade frozen dessert for hot afternoons, barbecues, picnics, or any time you want a light, fruity treat.
With just a few simple ingredients — ripe watermelon, sugar, water, and lime juice — you can make a sorbet that looks as good as it tastes. The lime adds a pleasant tartness that balances the sweetness, while the natural color from the melon makes for an attractive presentation.
Fruit-based sorbets are a favorite because they feel light on the palate and highlight the clean flavor of the fruit. I add a bit of sugar to this watermelon sorbet because the lime can make the final flavor lean toward tart. A little simple syrup smooths everything out while keeping the sorbet bright and refreshing.
This sorbet makes a gorgeous addition to summer gatherings, and its color is a real crowd-pleaser. If you want to make the pink pop even more, serve it in pale green bowls or simple white dishes so the hue takes center stage.
How to Make Watermelon Sorbet
- Prepare your ice cream maker bowl according to the manufacturer’s instructions and freeze if required.
- Chop a seedless watermelon, remove the rind, and cut the flesh into cubes.
- Make a quick lime simple syrup: combine the sugar, water, and lime juice in a small saucepan over medium heat. Stir until the sugar dissolves, then remove from the heat.
- Place the chopped watermelon and the cooled lime simple syrup in a blender and puree until smooth. There’s no need to strain out the pulp — it adds body to the sorbet.
- Chill the puree in the refrigerator for at least 1 hour, or until thoroughly cooled.
- Freeze the chilled mixture in your ice cream maker following the manufacturer’s recommended time. Many machines produce a soft, slushy sorbet in about 15–20 minutes.
- Transfer the slushy sorbet to an ice cream pan or loaf pan, cover tightly with plastic wrap, and freeze overnight to firm up.
How to Store
Store the sorbet in an airtight freezer container or covered with two layers of plastic wrap to prevent freezer burn. Kept frozen, it will maintain best quality for 2 to 4 months.
Recipe FAQs
Leftover watermelon is great eaten fresh, tossed in a salad, or blended into a refreshing drink. It’s also perfect for smoothies or fruit salads.
Other melons or firm fruits can be used to make sorbet. Adjust the sugar to taste depending on how sweet the fruit is.
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Watermelon Sorbet
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Ingredients
- 4 cups seedless watermelon, chopped
- 1 cup granulated sugar
- 1/2 cup water
- 1 T. lime juice
Instructions
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Quarter the watermelon, remove the rind, and chop the flesh into cubes.
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In a small saucepan, combine the sugar, water, and lime juice. Heat over medium, stirring until the sugar dissolves (about 2 minutes), then remove from heat and let cool.
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Add the watermelon and the cooled simple syrup to a blender and blend until smooth. Keep the pulp for texture.
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Chill the puree in the refrigerator until cold, about 1–3 hours.
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Process in your ice cream maker according to the manufacturer’s directions until the mixture is slushy (typically 15–20 minutes).
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Transfer the sorbet to a loaf or ice cream pan, cover tightly with plastic wrap, and freeze overnight to firm.
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If the sorbet is too firm to scoop, let it sit at room temperature 10–15 minutes before serving.
Notes
Nutrition
(Nutrition facts are estimates and should be used as a guideline.)