This post may contain affiliate links. Please see our disclosure policy for more details.

Whip up this refreshing Watermelon Sorbet with just two ingredients—it’s perfect for a summer cooldown, and you don’t even need an ice cream maker!

Scoops of watermelon sorbet in a white dish with a hand on it.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Watermelon sorbet is delicious and a healthier option compared to traditional ice cream. It is made mainly from frozen fresh watermelon with no added sugar or artificial ingredients so you can enjoy the natural sweetness of this tasty summer fruit.

Safe for those with food allergies and sensitivities, this sorbet is vegan, paleo, gluten-free and dairy-free. 

Check the variations below to see how you can add some unique and flavorful twists to this sweet treat.

Looking for more easy, summer-friendly recipes for a hot summer day? Don’t miss this refreshing strawberry sorbet or this creamy frozen peach yogurt—both require minimal effort and little equipment!

Ingredients

Ingredients for watermelon sorbet portioned out on a white countertop.
  • Watermelon – Make sure to freeze beforehand.
  • Lime juice – balances the sweetness of watermelon and the acidity in lime juice can help preserve the sorbet, preventing it from crystallizing too quickly in the freezer. This can result in a smoother texture and better consistency when serving.
  • Honey or maple syrup (optional) – depending on the sweetness of your watermelon you can add to your liking.

Step-by-Step Instructions

Cubes of watermelon spread out on a baking sheet with parchment paper.

Step 1: Slice watermelon into small cubes. Place in a single layer on a parchment paper lined baking sheet and freeze for at least 4 hours.

Unblended ingredients of the watermelon sorbet in a food processor.

Step 2: Add the watermelon along with lemon juice into a food processor or high-speed blender. Allow for the watermelon to thaw slightly so they blend more easily.

Ingredients of the watermelon sorbet blended together in a food processor.

Step 3: Blend until smooth. You will need to stop and scrape down the sides a few times to make sure everything is well combined.

Finished watermelon sorbet in a clear dish with an ice cream scoop scooping out a portion of sorbet. Half of a lime in the top left corner.

Step 4: Pour the mixture into a shallow dish or airtight container. Cover and freeze for at least 2 hours.

Recipe Tips

  • If your watermelon sorbet mixture is icy and not blending smoothly, add some water (one tablespoon at a time) to help achieve a smoother consistency.
  • It is best to enjoy immediately or freeze for up to 4 hours.

Variations

  • Milk – if you desire a creamy consistency, add a splash of coconut milk.
  • Herbs – Enhance your sorbet with a variety of herbs, such as mint, basil, or rosemary, to add a refreshing and unique flavor.
  • Fruits – Add a variety of fruits, such as strawberries, mangoes, peaches, raspberries, or blueberries, to create a delicious and flavorful treat.

Equipment

You don’t need an ice cream machine to make this watermelon sorbet! But you do need a high-powered food processor or blender to break up the frozen watermelon.

I highly recommend using a food processor if you have one as the wider and more shallow bowl makes it easier to scrape down the sides during processing. My husband got me this food processor for Christmas two years ago because I want to start making more bliss balls for snacks, and since then I’ve been using it multiple times a week.

Storage

Transfer the sorbet to a freezer-safe container. Smooth the surface and add a layer of plastic wrap or parchment paper on top to minimize ice crystals from forming. Close the lid and freeze for up to a month.

When ready to enjoy, let the sorbet sit at room temperature for 20-30 minutes to soften. This will make it easier to scoop.

FAQ

What is sorbet?

Sorbet is a frozen dessert made primarily from sweetened water and fruit puree or juice. Unlike ice cream, it contains no dairy or eggs, making it a lighter, often more refreshing option.

How is sorbet different from sherbet?

While both are fruit-based, sorbet contains no dairy, whereas sherbet includes a small amount of dairy, giving it a creamier texture.

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 3 votes

Watermelon Sorbet

Whip up this refreshing Watermelon Sorbet with just two ingredients—it's perfect for a summer cooldown, and you don't even need an ice cream maker!
Prep Time: 10 minutes
Cook Time: 0 minutes
Freezing Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 4 cups frozen diced watermelon
  • 2 tablespoons lime juice
  • (optional) maple syrup or honey

Instructions 

  • Place the watermelon and lime juice into the bowl of your food processor. Blend everything together until smooth and creamy. You will need to stop and scrape down the sides of the bowl occasionally to ensure everything is well combined. Don't blend too long though. Otherwise the sorbet will get too soft.
  • Once you have a smooth creamy texture, taste it and adjust the sweetness if needed by adding more honey. Enjoy immediately or freeze for 3-4 hours, or until ready to serve.

Notes

    • If your watermelon sorbet mixture is icy and not blending smoothly, add some water (one tablespoon at a time) to help achieve a smoother consistency.
    • The ripeness of your watermelon will also affect the how icy your sorbet is, so be sure to use a nice ripe watermelon!
    • It is best to enjoy immediately or freeze for up to 4 hours.
    • Be sure to use a high-powered food processor or blender to break up the frozen watermelon! No ice cream machine needed!
  •  

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Sodium: 1mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 579IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.2mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments