This easy 3-ingredient Watermelon Sorbet is a cool and refreshing, low-calorie dessert for summer. It only takes a few minutes of hands-on time because it is made with frozen chunks of seedless watermelon pureed in a food processor.

watermelon sorbet being scooped out of a pan

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Why We Love This Recipe For Watermelon Sorbet

Watermelon is the quintessential summer ingredient and I try to enjoy it as much as I can while it’s fresh! My family often enjoys it in a simple Melon Mint Salad, and my new obsession are these Watermelon Gin Fizz Cocktails!

I love this watermelon sorbet recipe because it’s a refreshing sweet treat after spending the day out in the sun, but the reasons to adore this sorbet don’t stop there…

  • It tastes like real watermelon with no additional flavors.
  • No ice cream maker is required! I love when a recipe is simple and doesn’t call for more complicated equipment than necessary.
  • Watermelon is very healthy! It is rich in Vitamin C, and it is also high in lycopene which is important for heart health. Lycopene also may help protect the skin from UV damage, and as someone who spends a lot of time outside – I’m into that! 
  • It’s just sweet enough to be satisfying, but not overwhelming. We found that ¼ cup of added sugar is perfect and only contributes 6 grams of added sugars per serving. The total calories of each generous cup serving is still under 80 calories! 

Key Ingredients for this Easy Watermelon Sorbet Recipe

seedless watermelon, lemon, water, and sugar for a watermelon sorbet
  • Fresh Watermelon: You can tell a watermelon is ripe and ready for use when you knock on it and hear a hollow sound. If it’s more high-pitched it’s not ready. Be sure to get a seedless watermelon, and cut it into ¾-inch cubes before freezing. This will come to about 6 cups.
  • Sugar, Water, and Lemon: These three simple ingredients combined over high heat will make your simple syrup. Using simple syrup instead of just sugar will disperse the sweetness more evenly throughout your sorbet. After the sugar has completely dissolved into the water you’ll add a little bit of lemon juice to balance the sugar syrup.

How To Make No-Churn Watermelon Sorbet

freeze cubes of watermelon and make a simple syrup on the stovetop

Step 1: Freeze Watermelon

Line a baking sheet with parchment and spread watermelon cubes on it to freeze for at least 4 hours, or overnight.

Step 2: Make Simple Syrup

Combine sugar and water in a small saucepan over high heat. Cook the mixture, stirring until the sugar is dissolved. Then stir in the lemon.

combine simple syrup and frozen watermelon in a food processor

Step 3: Combine Watermelon and Syrup

Transfer half of the frozen watermelon to the food processor fitted with the steel blade attachment. Drizzle half of the hot simple syrup and puree. Scrape down the sides as necessary to achieve smooth results.

This will take several minutes of pureeing and stirring. If the mixture is too icy and won’t puree, drizzle on two tablespoons of water to get it going. Transfer the sorbet to a loaf pan or an air-tight container and set it in the freezer. Repeat with the remaining frozen watermelon and hot syrup.

Step 4: Enjoy!

Serve your sorbet immediately, or pop it in the freezer for up to 2 weeks. Enjoy your refreshing summer treat!

For Longer Storage: The homemade watermelon sorbet can stay in the freezer in an airtight container. If the sorbet gets too hard, let it sit at room temp for 15 minutes to soften so that it is easier to scoop.

two bowls of watermelon sorbet with a spoon

FAQ and Expert Tips

Is watermelon sorbet healthy?

Watermelon sorbet is a delicious low-calorie refreshing treat packed with nutrients. Watermelon is ripe with health benefits, including loads of Vitamin C and lycopene which supports heart and skin health. There’s a small amount of added sugar in this recipe, but you can always omit it and make a watermelon nice cream to cut down on sugar.

Can you freeze watermelon?

Yes! Especially if you have too much on hand and it is over-ripe. Note that the texture is mushy once you thaw it so it is better to enjoy it frozen. Besides making this no-churn sorbet with it you can add it to drinks, sangria, or smoothies.

What can I do with too much watermelon?

Chop up leftover watermelon and freeze it in chunks or puree it and freeze it in 1 cup containers. You can use the frozen puree to make cocktails (hello prosecco!), add it to smoothies, or simply enjoy it over ice with a squeeze of lime.

Can I make this in a high speed blender?

If you don’t have a food processer, you could use a high speed blender, Vitamix or similar. We don’t recommend hand stirring as it would be too labor intensive and the sorbet will not come out smooth.

Variations to Try

  • Flavor the simple syrup with basil or mint! Let it steep for 1 hour and then strain it, but be sure to briefly reheat the simple syrup before adding it to the frozen watermelon. 
  • Use our ginger simple syrup to give it a little spice. You could also swap the lemon juice for lime juice.
  • Add a splash of heavy cream as you’re mixing to make your sorbet creamier similar to a sherbet. 
  • You can use an unrefined sweetener such as honey or maple syrup. Melt it into the water as you would for sugar to thin it.
  • This sorbet also doubles as an ingredient for other recipes! Put it in soda water or prosecco and you’ll instantly take your beverage game to the next level. Scoop the sorbet into champagne flutes or coups and top it with prosecco for a special brunch treat! 
  • Make this recipe without added sugar like a watermelon nice cream recipe, and just use water to get the mixture moving with the food processor. An alternative is using your favorite non-nutritive sweetener instead of sugar.

Additional Recipes To Try and Ideas For Watermelon

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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watermelon sorbet being scooped out of a bread pan

Easy Watermelon Sorbet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Katie Webster
  • Total Time: 4 hours, 20 mins
  • Yield: 6 cups 1x
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Description

This easy 3-ingredient Watermelon Sorbet is a cool and refreshing, low-calorie dessert for summer. It only takes a few minutes of hands-on time because it is made with frozen chunks of seedless watermelon pureed in a food processor.

Ingredients

Scale

6 cups cubed seedless watermelon (3/4-inch cubes)

1/4 cup sugar

1/4 cup water

Juice from 1/2 lemon

Instructions

  1. Line a baking sheet with parchment. Spread watermelon on it and freeze at least 4 hours or overnight.
  2. Combine sugar and water in a small saucepan over high heat. Cook, stirring until the sugar is dissolved. Stir in the lemon.
  3. Transfer half of the frozen watermelon to food processor fitted with steel blade attachment. Drizzle on half of the hot simple syrup and puree, scraping down sides as necessary. This will take several minutes, and require stirring several times to achieve smooth results. If the mixture is quite icy and not pureeing, drizzle on two tablespoons of water to help get the mixture moving. Transfer to a loaf pan or air-tight container and freeze. Repeat with the remaining frozen watermelon and syrup.
  4. Serve immediately or freeze up to 2 weeks.

Notes

Make this recipe without added sugar like a watermelon nice cream recipe. Just use water to get the mixture moving with the food processor. An alternative is using your favorite non-nutritive sweetener instead of sugar.

  • Prep Time: 4 hours
  • Active Time: 20 mins
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 78
  • Sugar: 8 g
  • Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 0 g
  • Protein: 1 g

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