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Watermelon Sorbet

Watermelon sorbet is a chilled dessert made by blending ripe watermelon with a touch of salt and lime juice, then freezing until firm. The final texture is icy and slightly granular, showcasing vibrant red color and a refreshing, juicy consistency. It is served as a smooth, scoopable frozen treat that highlights the fruit's natural sweetness and freshness.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups ripe watermelon, chopped
  • 1 pinch salt
  • 1 tablespoon lime juice freshly squeezed

Equipment

  • Blender
  • Freezer
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Rubber spatula

Method
 

  1. Use a knife and cutting board to remove the rind and seeds from the watermelon, then chop it into small chunks for easier blending. Measure out 4 cups of chopped watermelon and set aside.
    4 cups ripe watermelon, chopped
  2. Add the chopped watermelon to the blender jug. Pour in fresh lime juice and add a pinch of salt to enhance the flavor; then blend until smooth, with no large pieces remaining and the mixture appears vibrant and slightly frothy.
    4 cups ripe watermelon, chopped
  3. Pour the blended watermelon mixture into a shallow, freezer-safe dish. Use a rubber spatula to spread it into an even layer. Place the dish in the freezer.
    4 cups ripe watermelon, chopped
  4. Allow the mixture to freeze for about 2 hours. Every 30 minutes, use a fork to scrape and break up the frozen edges, mixing the partially frozen chunks to prevent large ice crystals and promote a uniform texture.
  5. Once completely frozen and scoopable, use a large spoon or ice cream scoop to serve the sorbet. The final texture should be icy and granular, with a bright red color and refreshing aroma.

Notes

For a smoother texture, blend the mixture longer or use a food processor. You can also add fresh mint or a splash of vodka for variation.