Made a big batch of watermelon last weekend. Not for drinking, for just slicing and noshing. Somewhere between all that sliced pink flesh and those black seeds, I realized I was avoiding something. The seeds weren’t leftover just to spit out—they were reminders of childhood days sneaking extra seeds out of the lunchbox and thinking, maybe somehow, they’d grow.
This sorbet isn’t about perfect sweetness or Instagram hype. It’s about the smell of chilled watermelon on a hot night—noses crinkling at the fresh, grassy aroma, a hit of lemon that wakes up the taste buds, and that smooth, icy texture that melts fast while leaving a faint sticky sugar trail on your lips. It’s what’s needed right now. Not fancy, just honest. Maybe even a little rebellious—who says you need a fancy cone to enjoy something this simple?
Watermelon Sorbet
Ingredients
Equipment
Method
- Place the watermelon chunks in a single layer on a baking sheet and freeze for at least 4 hours or until completely firm.
- Add the frozen watermelon chunks, lemon juice, and sugar to a blender or food processor.
- Blend on high speed until the mixture is smooth and has a sorbet-like texture, stopping to scrape down the sides as needed. The mixture should be thick and creamy, with no large chunks remaining.
- If using an ice cream maker, pour the mixture into the machine and churn according to manufacturer instructions until it reaches a soft-serve consistency.
- Transfer the churned sorbet into a container and freeze for an additional 2 hours for firmness, or serve immediately for a softer texture.
- Scoop the sorbet into bowls or cones, garnish if desired, and enjoy immediately for a refreshing finish.
Sometimes, I think the best recipes are the ones that remind you of what you just wanted to forget for a while. Or maybe that’s just me. Either way, this sorbet feels like wiping out the clutter and just eating the summer’s clutter of watermelon in the best way possible.
