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Watermelon Sorbet

This watermelon sorbet is made by blending pureed seedless watermelon and freezing it until firm. The final texture is smooth and icy, with a bright pink color and pure watermelon flavor. It embodies simplicity through minimal ingredients and standard freezing techniques.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 105
Ingredients Equipment Method

Ingredients
  

  • 4 cups seedless watermelon chunks rind removed and seeds eliminated
  • 1 tablespoon lemon juice to enhance flavor

Equipment

  • Blender
  • Freezer
  • Silicone spatula
  • Freezer safe container

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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.