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Watermelon Sorbet

Watermelon sorbet is a vivid, jewel-red frozen treat made by blending fully frozen watermelon until completely smooth. This easy sorbet recipe uses fresh lime juice and zest for a bright, naturally sweet finish with a clean, icy scoop.
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Prep Time 15 minutes
freezing 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Watermelon sorbet base
  • 6 cup seedless watermelon cubed and frozen
  • 0.25 cup granulated sugar or to taste
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 0.06 salt pinch
Serving
  • 1 fresh mint

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Freeze the watermelon
  1. Spread cubed seedless watermelon in a single layer on a sheet pan and freeze at 0°F (-18°C) for at least 4 hours until solid, with no pieces touching.
  2. Check that the cubes are fully frozen before blending; if any spots are soft, return to the freezer until solid.
Blend into sorbet
  1. Blend the frozen seedless watermelon with granulated sugar, fresh lime juice, lime zest, and salt, mixing on high speed for 1-2 minutes until completely smooth.
  2. Stop and taste, then adjust sweetness or tartness by adding more granulated sugar or a little more lime juice as needed.
Freeze for a firmer scoop
  1. Serve immediately as a soft sorbet straight from the blender for a softer, spoonable texture.
  2. For a firmer scoop, transfer the sorbet to a container and freeze at 0°F (-18°C) for 1-2 more hours.
Garnish and serve
  1. Scoop the watermelon sorbet into bowls and garnish with fresh mint.

Notes

For the smoothest texture, freeze the watermelon cubes in a single layer so they don’t clump, then blend right after freezing. Store in an airtight container in the freezer up to 2 weeks; thaw for 5-10 minutes before scooping if it hardens. This sorbet is naturally dairy-free; if you prefer extra zing, add a little more lime zest after blending.