Description

A refreshing and naturally sweet watermelon sorbet, perfect for hot summer days. It’s easy to make with minimal ingredients and no ice cream maker required.

Ingredients

Units Scale

4 cups watermelon, cubed and seeds removed
1/2 cup granulated sugar
1 tablespoon lime juice (freshly squeezed)
1/4 cup water
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

In a small saucepan, combine sugar, water, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
In a blender, add watermelon cubes and blend until smooth.
Add the cooled sugar syrup and lime juice to the watermelon puree and blend again to combine.
Pour the mixture into a shallow container and freeze for about 3-4 hours, stirring with a fork every 30-45 minutes to break up ice crystals.
Once firm and scoopable, serve immediately or store in an airtight container in the freezer.

Notes

Use ripe and sweet watermelon for best flavor.
For a smoother texture, strain the watermelon puree before freezing.
Can be made ahead and stored in the freezer for up to 2 weeks.

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 22g
Sodium: 15mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg