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Watermelon Sorbet

Watermelon sorbet made with blended, fully frozen watermelon for a smooth, jewel-red scoop. This easy sorbet recipe stays dairy-free and intensely fruity with fresh lime juice and zest.
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Prep Time 15 minutes
freezing 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Watermelon base
  • 6 cup seedless watermelon cubed and frozen
  • 0.25 cup granulated sugar or to taste
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 0.125 salt pinch
For serving
  • fresh mint garnish

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Freeze the watermelon
  1. Freeze the cubed seedless watermelon in a single layer on a sheet pan for at least 4 hours until solid.
  2. Leave the frozen watermelon spread out so it freezes evenly and blends without icy chunks.
Blend into sorbet
  1. Blend the frozen watermelon with granulated sugar, fresh lime juice, lime zest, and salt until completely smooth, about 1–2 minutes on high speed, scraping down once if needed.
  2. Taste the mixture and adjust sweetness or tartness by blending again briefly as needed.
Chill and serve
  1. Serve immediately as a soft sorbet for a softer texture, or transfer to a container and freeze 1–2 more hours for a firmer scoop.
  2. Scoop and garnish with fresh mint just before serving.

Notes

For the smoothest texture, freeze the watermelon in a single layer so it blends quickly; if your blender struggles, blend in short bursts and scrape down the sides. Store in a sealed container in the freezer up to 2 weeks; for best scooping, let it sit at room temperature 3–5 minutes. Freezing is recommended (yes). Dairy-free by default—if you want a more creamy mouthfeel, add 1–2 tbsp of coconut cream during blending (adjust sweetness after).