Watermelon Sorbet: Why I Keep Coming Back To It
Alright, so picture this: it’s sweltering outside, my shirt is basically glued to my back, and I’m eyeing the fridge for literally anything cold. That’s usually when I remember I’ve got half a watermelon lurking in there (sometimes slightly too ripe, not gonna lie). This easy watermelon sorbet recipe has bailed me out on more than one sticky afternoon. The first time I tried it, I made a huge mess in my tiny kitchen—think watermelon juice everywhere, even on the dog. But I swear, it’s become one of those summer rituals now. Oh, and if you’re looking for something fussy or super show-offy, this isn’t it. But if you want a bowl of something cold, sweet and basically made from summer itself, you’re in the right place.
Why I Always Make This When It Gets Hot
I make this when the fruit bowl is overflowing (or, more honestly, when I realize I won’t finish that watermelon before it goes weird). My family gets almost suspiciously quiet when I bring this out—seriously, the only time I don’t hear “Mom, what’s for dinner?” on repeat. Something about the way it’s ridiculously refreshing, especially after a day at the park or, heck, even just after wrangling groceries into the car. I’ve tried making fancy ice creams, but honestly, this is way less hassle and people go just as wild for it (probably because you can eat it straight form the container and no one cares).
Gathering the Stuff: What You’ll Need
- About 4 cups (600-700g-ish) watermelon, cubed (I just cut up what I have—sometimes a bit more, sometimes less, it still works)
- 1/3 cup sugar (you can swap honey in if you want, or leave it out if your melon’s super sweet—my gran says to use caster sugar, but I just grab whatever’s handy)
- Juice from half a lime (lemon works too—I’ve even tried orange juice and that turned out nice, if slightly odd)
- A pinch of salt (don’t skip this; it actually brings the flavor out!)
- Optional: a handful of fresh mint leaves (sometimes I forget, honestly, and no one seems to mind)
Okay, Let’s Actually Make It
- Freeze the watermelon cubes—Toss the cubes on a baking tray or whatever fits in your freezer. Give it a couple hours (or overnight if you’re like me and get distracted halfway through).
- Blend it up—Throw the frozen melon into your blender or food processor. Add the sugar (or honey), lime juice, pinch of salt, and mint if you’re using it. Here’s where I always sneak a taste. If it’s too sweet or too tart, adjust it—nobody’s watching.
- Blend until smooth—This part can be noisy. Sometimes my blender struggles a bit, so I stop and scrape down the sides. Don’t worry if it looks kind of slushy or even a bit weird at this stage—it always comes together.
- Freeze again—Scoop the mixture into a loaf pan, cover it, and freeze for another 1-2 hours. (Honestly, I sometimes get impatient and eat it straight away like a slushie. No regrets.)
- Scoop and serve—Let it sit out for a few minutes before scooping. It gets a bit easier that way, unless your kitchen is like an icebox, which is unlikely in summer! Enjoy as is, or with a wedge of lime on the side if you’re feeling fancy.
Stuff I Wish I’d Known (Notes)
- Once, I skipped the salt out of laziness. Big mistake—it really does make a difference, which I didn’t expect.
- If you over-blend it, it can get a bit watery, so try short pulses. But if you end up with a runny mess, just freeze it longer—no real harm done.
- Actually, I find it works better if you don’t pack the cubes too tightly in the blender, even though my instincts always tell me to shove as much as possible in…
Variations I’ve Tried (And One I Wouldn’t Recommend)
- Adding a splash of coconut milk for creamy vibes—delicious, but it does freeze a bit harder.
- Throwing in other frozen fruit (mango or strawberries); it totally works, but you lose that pure watermelon taste. Your call.
- I once tried adding a dash of vanilla. Not my best idea—tasted a bit off, like watermelon cake? Not for me.
What If I Don’t Have Fancy Gear?
If you don’t have a blender, you can mash the watermelon as fine as possible and stir everything together. It’s chunkier, but hey, sometimes rustic is good. Or you could try one of those hand blenders (immersion blenders? I always forget the proper name). Either way—you’ll get there.
How Long Does It Keep? (Not That It Lasts)
Keep it in an airtight container in the freezer. Should be good for a week, but honestly, in my house it never lasts more than a day! Sometimes the texture gets a bit icy after a few days; if that bugs you, let it thaw a bit and re-blend for a few seconds. Problem solved.
How I Like To Serve It
We usually scoop big, messy bowls and eat it out on the porch (someone always drops a bit and the dog’s right there, tail wagging). It’s also great with a sprinkle of toasted coconut or alongside a slice of banana bread if you want to get all fancy. Oh, and if you really want to impress someone, serve it in hollowed-out lemon halves; my kids think that’s the height of summer chic.
If I Could Give Just One Good Tip…
I once tried to skip the second freeze because I was impatient. Turns out, it’s a bad idea unless you like watermelon soup. Just give it the extra hour—it’s worth it, trust me.
FAQ: Stuff Friends Have Actually Asked Me
- Can I use pre-cut watermelon from the store? Yep! It’s actually less work. Just check it’s not too mushy.
- Do I really need to freeze the cubes first? I used to skip this, but the texture is so much better if you do. Otherwise, it’s more like a slush than sorbet. Which isn’t always a bad thing, now that I think about it.
- What if I don’t have lime? Lemon works. I’ve even done it with a splash of orange juice. Go wild.
- Is it super sweet? Not really, unless your watermelon is. Start with less sugar; you can always add more. (I learned that the sticky way one time.)
- Can I make this without sugar? You can. It’s just a bit more icy and less scoopable, but still good.
- Can I double the recipe? Sure, if your blender can handle it! Or do it in batches—learned the hard way after cleaning up a watermelon geyser.
- Got any good resources for other sorbet experiments? Totally! I love Serious Eats’ sorbet tips and Bigger Bolder Baking’s homemade sorbet guide.
Weird digression, but last summer I dropped a scoop of this into sparkling water and it was a game-changer. Like an instant watermelon float! Give it a whirl if you’re feeling adventurous. And if you spill, well, join the club.
Ingredients
- 4 cups seedless watermelon, cubed
- 1/2 cup granulated sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (optional)
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon vodka (optional, for smoother texture)
- Fresh mint leaves, for garnish
Instructions
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1Place the watermelon cubes on a baking sheet and freeze for at least 4 hours or until completely frozen.
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2In a blender or food processor, combine the frozen watermelon, sugar, lime juice, honey (if using), salt, lemon zest, and vodka (if using).
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3Blend until smooth and creamy, scraping down the sides as needed.
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4Transfer the mixture to a loaf pan or airtight container and freeze for an additional 1-2 hours, or until firm enough to scoop.
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5Scoop the sorbet into bowls and garnish with fresh mint leaves before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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