Watermelon Sorbet
This Watermelon Sorbet transforms fresh, ripe watermelon into a silky-smooth frozen treat with bright, concentrated flavor. Simple ingredients and minimal equipment yield a refreshing, naturally sweet dessert perfect for hot summer days.
Ingredients
- 8 cups fresh watermelon cubes seeds removed (about half a medium watermelon)
- 1/2 cup granulated sugar adjust based on watermelon sweetness
- 3 tablespoons fresh lime juice
- 1 tablespoon light corn syrup helps prevent crystallization
- Pinch of salt
- Optional: 1 tablespoon vodka prevents sorbet from freezing too hard
- Optional garnish: fresh mint leaves lime zest
Instructions
- Select and prepare the watermelon. Choose a ripe, sweet watermelon with deep color and a hollow sound when tapped. Cut into cubes, removing all seeds and rind.
- Blend until smooth. Place watermelon cubes in a blender or food processor and puree until completely smooth, working in batches if necessary.
- Strain the puree. Pour the puree through a fine-mesh sieve into a large bowl, pressing gently with a spatula to extract juice while leaving solids behind. This ensures a silky-smooth texture.
- Add remaining ingredients. Stir in sugar, lime juice, corn syrup, and salt until completely dissolved. Add vodka if using. Taste and adjust sweetness if needed.
- Chill the mixture thoroughly. Cover and refrigerate for at least 2 hours until very cold. This pre-chilling step is crucial for the best texture.
- Freeze according to your preference. Either pour into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes), or pour into a shallow freezer-safe container for the no-churn method.
- For no-churn method: Stir frequently. If not using an ice cream maker, place mixture in freezer and stir vigorously with a fork every 30 minutes for the first 3 hours to break up ice crystals.
- Allow to set. Transfer churned sorbet to an airtight container and freeze for at least 2 hours until firm enough to scoop.
- Let soften briefly before serving. Remove from freezer about 5 minutes before scooping for the perfect consistency. Garnish with mint leaves or lime zest if desired.
Notes
- For the sweetest results, make this sorbet during peak watermelon season (June through August).
- The straining step is optional but highly recommended for silky texture.
- If your watermelon isn’t very sweet, add an extra 2-3 tablespoons of sugar.
- The corn syrup can be replaced with honey, though it will add a subtle flavor.
- This sorbet will keep in the freezer for up to 2 weeks, though the texture is best within the first few days.
- For a fun presentation, freeze and serve in hollowed watermelon halves.