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Watermelon Sorbet

Watermelon sorbet made with frozen, cubed watermelon blended smooth for a vivid jewel-red scoop. This dairy-free watermelon dessert is naturally sweet, intensely fruity, and ready for serving after a brief freezing and blending.
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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: 210
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
  • 0.0625 salt pinch
Serving Garnish
  • 1 fresh mint for serving

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Freeze the watermelon
  1. Spread the cubed seedless watermelon in a single layer on a sheet pan and freeze for at least 4 hours, until solid.
Blend into smooth sorbet
  1. Add the frozen seedless watermelon, granulated sugar, fresh lime juice, lime zest, and salt to a blender and blend on high speed for 1-2 minutes until completely smooth, with no icy chunks visible.
Taste and adjust
  1. Taste the blended sorbet base and adjust sweetness or tartness as needed, aiming for a bright watermelon flavor.
Chill for a firmer scoop (optional)
  1. Serve immediately as a soft sorbet or transfer to a container and freeze for 1-2 more hours for a firmer scoop, until the texture thickens.
Garnish and serve
  1. Scoop into bowls and garnish with fresh mint for serving, then enjoy right away.

Notes

For the smoothest texture, freeze the watermelon in a single layer so it stays easy to blend without large frozen blocks. Store leftovers covered in the freezer for up to 2 weeks; let sit at room temperature for 2-3 minutes to soften before scooping. This recipe is naturally dairy-free—swap the sugar to a preferred sugar-free granulated option if you want a lower-sugar version.