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A bowl of watermelon sorbet in a bowl with a spoon surrounded by slices of watermelon on a blue background
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5-Minute Watermelon Sorbet (2 Ingredients!)

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!
Prep Time5 minutes
Freeze Time4 hours
Course: Desserts, Healthy Desserts and Sweets
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: easy sorbet, homemade ice cream, watermelon nice cream, watermelon sorbet
Servings: 2 servings
Author: Sarah Bond

Ingredients

  • 4 cups cubed watermelon
  • 2 Tbsp lemon juice 30 mL
  • Sugar as desired

Instructions

  • Freeze: Freeze watermelon cubes in a single layer on a parchment-lined baking sheet until solid, about 4 hours.
    A blender with watermelon cubes inside sits next to a tray of neatly arranged watermelon cubes on parchment paper, ready to be transformed into refreshing watermelon sorbet.
  • 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.
    Bright orange frozen fruit mixture, possibly watermelon sorbet or ice cream, inside a blender viewed from above.
  • Taste: Taste and optionally blend in honey or simply syrup as needed to suit your taste.
    A bowl of smooth, orange-red watermelon sorbet with a spoon resting inside, set against a light blue background.

Notes

Store in an airtight container in the freezer for up to 3 months. It may need to thaw slightly before serving to be scoopable!

Nutrition

Serving: 1serving | Calories: 44kcal | Carbohydrates: 13.8g | Protein: 0.6g | Fat: 0.1g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 134mg | Fiber: 1.1g | Sugar: 12.8g | Calcium: 11mg | Iron: 0mg
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