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Watermelon Sorbet with a Hint of Salt

This sorbet is made by blending fresh watermelon with sugar, lemon juice, and a pinch of salt, then freezing the mixture to achieve a smooth, creamy texture without dairy. The final product has a vibrant pink color and a refreshing, icy consistency with subtle flavor complexity from the salt and acidity.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: None
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh watermelon cubes seedless if possible
  • 1 cup granulated sugar adjust to taste
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 teaspoon salt preferably flaky sea salt

Equipment

  • Blender
  • Freezer
  • Mixing Bowl
  • Rubber spatula

Method
 

  1. Place the watermelon cubes in a blender and process until fully pureed, resulting in a bright pink, smooth mixture. Transfer the puree to a mixing bowl.
    4 cups fresh watermelon cubes
  2. Add the sugar, lemon juice, and salt to the watermelon puree. Stir thoroughly with a rubber spatula until the sugar and salt are completely dissolved and the mixture is uniform.
    1 cup granulated sugar, 2 tablespoons lemon juice, 1/4 teaspoon salt
  3. Pour the mixture into a shallow dish or tray, spreading it evenly with a spatula. Cover with plastic wrap and place in the freezer.
  4. Every 30 minutes, remove the tray from the freezer and use a fork to scrape and break up any ice crystals, ensuring a smooth, granular texture. Repeat this process 3-4 times over 2-3 hours.
  5. Once the mixture is firm and icy but scoopable, serve the sorbet in bowls. Garnish with a light sprinkle of salt or fresh herbs if desired for enhanced flavor.

Notes

For a smoother consistency, process the frozen mixture in a blender or food processor before serving. Adjust sugar and salt to taste for optimal flavor balance.