Is there anything more refreshing than a bowl of watermelon sorbet on a blazing hot day? This easy homemade version is light, naturally sweet, and only takes a few minutes to prep—no fancy equipment needed! 🍉❄️
It’s the ultimate summer dessert, perfect for cookouts, pool parties, or just keeping a stash in the freezer for when you need something cold and delicious. Plus, it’s vegan, dairy-free, and tastes exactly like biting into a perfectly ripe watermelon—with a little something extra.
Craving more frozen treats? Don’t miss my Mango Lime Popsicles or Strawberry Banana Nice Cream—both are just as easy and cooling!
Ingredients:
For the Sorbet:
- 5 cups cubed seedless watermelon (about half a medium melon)
- Juice of 1 lime
- 1–2 tablespoons maple syrup or agave (optional, to taste)
- Pinch of salt
Optional Add-ins:
- 4–6 fresh mint leaves (blend in)
- 1–2 tbsp coconut milk for creamier texture
Instructions:
1. Cut and cube watermelon. Remove any seeds if needed and place cubes in a single layer on a parchment-lined baking sheet. Freeze for 2–4 hours.
2. Blend frozen watermelon cubes with lime juice, salt, and any optional add-ins in a high-speed blender or food processor until smooth.
3. Taste and sweeten with maple syrup or agave if desired.
4. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze 1–2 hours for a firmer scoop.
Serving and Presentation Tips:
Scoop into chilled bowls or cones and garnish with fresh mint, lime zest, or thin watermelon wedges. Great for serving in mini cups at BBQs or layering with coconut cream in parfaits!
FAQ:
Can I use a regular blender? Yes, but you may need to thaw watermelon cubes slightly or add a splash of water.
Can I freeze the blended sorbet for longer? Yes! Just let it sit out a few minutes before scooping.
What if I don’t have lime? Lemon juice works well as a backup.
Storage:
Store in a freezer-safe container with a layer of parchment directly on top to prevent ice crystals. Keeps well for up to 2 weeks.
Watermelon Sorbet
Ingredients
For the Sorbet:
- 5 cups cubed seedless watermelon about half a medium melon
- Juice of 1 lime
- 1 –2 tablespoons maple syrup or agave optional, to taste
- Pinch of salt
Optional Add-ins:
- 4 –6 fresh mint leaves blend in
- 1 –2 tbsp coconut milk for creamier texture
Instructions
- Cut and cube watermelon. Remove any seeds if needed and place cubes in a single layer on a parchment-lined baking sheet. Freeze for 2–4 hours.
- Blend frozen watermelon cubes with lime juice, salt, and any optional add-ins in a high-speed blender or food processor until smooth.
- Taste and sweeten with maple syrup or agave if desired.
- Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze 1–2 hours for a firmer scoop.
Notes
- For best scooping, let sorbet sit out 5–10 minutes to soften.
- Add more lime for a tangier flavor.
- Coconut milk adds creaminess but isn’t essential.
Love easy frozen desserts? Be sure to try my Mango Lime Popsicles, Strawberry Banana Nice Cream, or the creamy Pineapple Coconut Freezer Bars!
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