Transform fresh watermelon into the most refreshing sorbet with one simple technique. It’s a great dessert or hydration strategy to share with the kids!

Watermelon Sorbet

I am sure that I am not the only one who gets so excited about buying a fresh whole watermelon, but then realizes that wow, that’s a lot of fruit! And while I have a few favorite ways to use up excess melon, turning it into sorbet is a favorite.

You just need to freeze cubes of watermelon and then blend them up into the most refreshing sorbet ever. There’s no fussing with other ingredients or syrups—just pure and simple fresh fruit.

You do need a food processor to make this recipe, but otherwise, it’s easy peasy!

Ingredients You Need

To make this recipe, you just need watermelon. I prefer seedless (which may still have some small white seeds as shown here) since you can blend it up without worrying about having to discard the seeds.

You can use a whole watermelon that you cut up or you can buy it precut. It works exactly the same.

Step-by-Step Instructions

Here’s a quick look at how to make this recipe. Scroll down to the bottom of the post for the full information.

1. Dice the melon.
2. Add to a freezer bag and seal.
3. Freeze.
4. Place into a food processor.
5. Process.
6. Add warm water and process again.

TIP: If the melon is hard to blend, either give it a few minutes to thaw a bit or add more warm water.

Frequently Asked Questions

Best Tips for Success

• Freeze sorbet in a freezer-safe container for up to 1 month. Thaw at room temperature for about 20-30 minutes (or less time if you take it outside on a hot day!) before serving to allow it to soften up.
• You can also freeze in smaller portions if desired.
• The frozen pieces of melon will blend more easily if they are on the smaller side (so 1/2-1 inch big) and if slightly thawed. If it’s having a hard time blending, walk away and do something else for a few minutes so it can thaw a bit. Then it will be easier to blend.
• You may also like Watermelon Juice, Watermelon Smoothie, and my Strawberry Frozen Yogurt.

I’d love to hear your feedback on this post if you try it, so please comment below to share.

Fresh Watermelon Sorbet

Amy Palanjian

Transform fresh watermelon into the most refreshing sorbet with one simple technique. It’s a great dessert or hydration strategy to share with the kids!

Prep Time 10 mins

Cook Time 0 mins

Freezing Time 2 hrs

Total Time 1 hr 10 mins

Course Dessert, Snack

Cuisine American

Servings 4

Calories 34 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 3 cups diced seedless watermelon
• 1/4-1/3 cups warm water (optional)
• 2 tbsp honey (optional)

Instructions 

• Place the watermelon into a gallon sized freezer bag. Freeze for at least 2 hours and up to overnight.

• Remove from freezer and, if it was in the freezer for more than 2 hours, let sit at room temperature for about 10-15 minutes to thaw a little.

• Add frozen watermelon to the bowl of a food processor. Process, adding warm water as needed to help the mixture move around, as needed. Process until smooth.

• Taste and add honey if desired. Serve cold.

Notes

• Freeze sorbet in a freezer-safe container for up to 1 month. Thaw at room temperature for about 20-30 minutes (or less time if you take it outside on a hot day!) before serving to allow it to soften up.
• You can also freeze in smaller portions if desired.
• The frozen pieces of melon will blend more easily if they are on the smaller side (so 1/2-1 inch big) and if slightly thawed. If it’s having a hard time blending, walk away and do something else for a few minutes so it can thaw a bit. Then it will be easier to blend.

Nutrition

Calories: 34kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 128mgFiber: 1gSugar: 7gVitamin A: 649IUVitamin C: 9mgCalcium: 8mgIron: 1mg

Keyword watermelon sorbet

Filder Under:Dairy-Free, Desserts, Egg-Free, Gluten-Free, Nut-Free, Recipes, Snacks, Vegan, Vegetarian