Easy watermelon sorbet can be yours today! This amazing refreshing treat takes no time at all. Keep scrolling to learn how to make watermelon sorbet without an ice cream maker.
Everyone loves ice cream, but it is something I’d prefer to be a sometimes treat instead of daily. But this watermelon sorbet is….just fruit! This (on top of watermelon being ultra low calorie) makes it a guilt-free pleasure to keep on hand the entire hot summer. It’s cool and refreshing and can be adjusted to fit your taste by using different sweeteners or juices.
And 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. I highly recommend storing watermelon cubes in your freezer all summer long, as the cube-freezing is the most time-consuming portion here.
Ingredients for Watermelon Sorbet
This is so simple and easily customizable! You will love to play with all of the options here.
- 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.
Watermelon Picking tip
Everyone has their own 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 a dullness to the skin – this means it is ready to eat!
How to make Watermelon Lemon Sorbet
Cutting watermelon can be a challenge if you’ve never done it. The key here is to keep the cubes uniform in size so they freeze at the same rate as well as blend nicely.
Step 1: Freeze
Freeze cubes on a parchment-lined baking sheet until solid. This should take about 4 hours.
Step 2: Blend
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.
Step 3: Taste
Now 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.
Eat Now: If you keep frozen watermelon cubes in a bag in the freezer at all times, you can have sorbet any time the craving hits.
Eat Later: You can store leftovers, but they will need a bit of time to soften up before being able to scoop. Sometimes this changes the texture some as well.
Toppings: How cute would mini chocolate chips be? They will add some sweetness and a new texture, and also look like little watermelon seeds!
Beat the Heat
Want more treats without an ice cream machine? You can make 7 Flavors of Banana Nice Cream! 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.
- No Cook Chocolate Fudge, is a rich treat that would look great sitting on top of a glass of sorbet.
- Coconut Salted Date Caramel, could be drizzled on the sides of the glass before scooping in sorbet.
- 4 cups cubed watermelon
- 2 Tbsp lemon juice 30 mL
- Sugar as desired
- Freeze: Freeze watermelon cubes in a single layer on a parchment-lined baking sheet until solid, about 4 hours.
- Blend: Transfer frozen watermelon to a heavy-duty blender or food processor. Add lemon juice and blend until smooth, scraping down sides and adding a splash of water as needed to get things moving.
- Taste: Taste and optionally blend in honey or simply syrup as needed to suit your taste.
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