Small but mighty
I’ve always thought of watermelon as the snack you want whole. The big, heavy wedge, the bright pink juice running down your chin. But what if you don’t want all that fuss? Just the cold, the faintly grassy smell of the rind, the slow melt on your tongue. That’s what this sorbet is. It’s the tiny moment you get when you bite into a perfect seedless wedge and think: that’s enough flavor for now. Nothing complicated. Just pure watermelon without any extras.
It somehow matters right now because summer keeps sneaking up. No fancy ingredients, no fuss. Just the taste of a watermelon that was probably sneaking into your dreams. This is maybe what’s left when the big fruit is gone—its smaller, subtler cousin. It’s the kind of thing I’d scoop out at midnight, thinking: yeah, this is enough. Or maybe not. I’ll see when it’s frozen.
Watermelon Sorbet
Ingredients
Equipment
Method
- Place the watermelon chunks in a blender and blend until smooth and uniform, about 30 seconds, producing a bright pink puree.4 cups seedless watermelon chunks
- Add lemon juice to the watermelon puree and blend briefly to combine, about 10 seconds. Pour the mixture into a freezer-safe container.1 tablespoon lemon juice
- Cover the container with a lid or plastic wrap and place in the freezer. Every 30 minutes, remove the container and stir vigorously with a silicone spatula to break up ice crystals, ensuring a smooth texture.
- Repeat the stirring process 4-5 times over 2-3 hours, until the sorbet is firm yet scoopable, with a consistent texture and no large ice crystals visible.
- Once frozen to the desired consistency, serve the sorbet scooped into bowls, garnished if desired. The final product should be smooth, icy, and vibrant pink in appearance.
Sometimes you just want the taste of summer in a shape you can hold in your spoon. No surprises, no tricks—just cold watermelon magic. And honestly? That’s enough for me today. Or maybe forever.