Name: 5-Minute Watermelon Sorbet (2 Ingredients!)
Prep time: 5 min
Ingredients: 4 cups cubed watermelon; 2 Tbsp lemon juice (30 mL); Sugar (as desired)

This post contains affiliate links.

There’s no need to spend money on artificial sorbet when you can make watermelon sorbet at home! It takes just 5 minutes to whip up and only 2 ingredients – watermelon and lemon juice. And no, you don’t even need an ice cream maker. Let’s blend!

A white bowl of watermelon sorbet with a sliver spoon.

Everyone loves ice cream, but it’s more of a sometimes treat than a daily snack. But this watermelon sorbet is….just fruit! This (on top of watermelon being ultra-low calorie) makes it a healthy treat to have on hand the entire summer. It’s cool and refreshing and can be adjusted to fit your taste by using different sweeteners or juices.

You don’t even need an ice cream maker for this recipe! A high-powered blender is ideal, but a food processor will work, so it is really accessible to just about anyone.

A short glass filled with watermelon sorbet and a small slice of watermelon.

Here’s What You’ll Need

This is so simple and easily customizable! You will love to play with all of the options here. Jump down to the recipe card for exact measurements.

Watermelon: Reach for seedless here – you don’t want to deal with seed removal as you are slicing!
Lemon juice: Just the right tang to play well with the fruit’s sweetness. I prefer using fresh lemon juice here (instead of bottled) to let those lemon flavors shine.
Sweetener: Take your pick – honey, maple syrup, simple syrup, stevia.

Pick a good one

Everyone has their trick for selecting the perfect melon. Aim for a deep yellow spot where the melon sat in the field on the vine to ripen. It should be heavy for its size, and you also want to check for dullness in the skin—this means it is ready to eat!

How to make Watermelon Lemon Sorbet

Cutting watermelon can be challenging if you’ve never done it. The key is to keep the cubes uniform in size so they freeze at the same rate and blend nicely. Jump to the recipe card for the full printable instructions.

Step 1: Freeze the Watermelon
Freeze cubes on a parchment-lined baking sheet until solid. This should take about 4 hours.

A parchment-lined baking sheet filled with rows of cubed watermelon. — Don’t worry about the little white seeds! They’ll blend right up.

Step 2: Blend It Up
Get out your high-powered blender and add the cubes with lemon juice. Here’s where you can get creative and sub in lime juice or any other liquid. You may need to splash more in to keep things moving.

Watermelon cubes on a baking sheet next to some in a blender jar.

Watermelon sorbet in the jar of a blender.

Step 3: Taste
Now it’s time to taste! Depending on your watermelon, you may or may not want to add additional sweetener. You can choose whatever sweetener you’d like and blend it in now.

Watermelon sorbet in two short glasses. — How cute would mini chocolate chips be? They will add some sweetness and a new texture and also look like little watermelon seeds!

Freeze it now!

I highly recommend storing watermelon cubes in your freezer all summer, as cube-freezing is the most time-consuming. Then you can have watermelon sorbet any time you want.

Storage

You can store leftovers in the freezer in an airtight container for up to 3 months. They will need some time to soften up before being able to scoop. Sometimes, this changes the texture as well.

Beat the Heat

Looking for more ways to beat the summer heat? I’ve got you covered.

Watermelon Granitas: Use half your watermelon for sorbet and half for granitas! This is also perfect for using up any odd shapes from cutting your cubes.
Coconut Salted Date Caramel: Drizzle this on the sides of the glass before adding the sorbet.

A bowl of watermelon sorbet in a bowl with a spoon surrounded by slices of watermelon on a blue background

rate pin print remove ads