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watermelon sorbet being scooped out of a bread pan

Easy Watermelon Sorbet


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5 from 7 reviews

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

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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