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Watermelon Sorbet

This watermelon sorbet is made by pureeing fresh watermelon and freezing it until firm, resulting in a bright, icy treat with a smooth yet slightly granular texture. It highlights the natural sweetness and juiciness of watermelon, presenting a vibrant pink color and refreshing flavor. No cooking is necessary, only blending and freezing to achieve a cold, crystalline dessert.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: general
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg watermelon, chopped seedless if possible
  • a pinch salt to enhance flavor

Equipment

  • Blender
  • Freezer
  • Rubber spatula
  • Baking sheet or shallow dish

Method
 

  1. Cut the watermelon into small chunks, removing any seeds and rinds, and place them in a blender.
  2. Add a pinch of salt to the watermelon chunks and blend on high until completely smooth and juice-like, about 30 seconds.
  3. Pour the blended watermelon puree into a shallow baking dish or wide container, spreading it out evenly.
  4. Place the dish in the freezer and every 30 minutes, use a fork or spatula to scrape and stir the mixture, breaking up ice crystals to ensure a smooth, slushy texture. Repeat this process 3-4 times, until the sorbet is fully frozen and reaches a scoopable consistency.
  5. Once the sorbet is evenly frozen and firm, scoop it into bowls for serving. Garnish with small watermelon cubes or fresh mint if desired.

Notes

For a smoother texture, process the mixture in a food processor after initial freezing. Adjust sweetness with honey or sugar if desired, but keep in mind that watermelon is naturally sweet.