Sweetened with only maple syrup, this Watermelon Sorbet is a refreshing treat perfect for summer. Prepped in just 20 minutes with 4 ingredients, the sorbet comes out with a smooth, ultra-creamy texture that you’ll want to enjoy over and over again.
Beat the heat this summer with this easy watermelon sorbet recipe. With only 4 main ingredients, it has a watermelon-lime flavor that’s deliciously refreshing, just like my favorite watermelon popsicles.
Most sorbet recipes simply freeze the watermelon and adjust the flavors; this recipe adds coconut milk to the mix to create a creamy, ice cream-like texture that everyone loves. In fact, outside of my favorite vegan ice cream recipe, this watermelon dessert is my go-to summer indulgence.
Why You’ll Love This Recipe
- Minimal Ingredients: You only need 4 main ingredients for the frozen watermelon sorbet to come together, which makes whipping it up really simple, kind of like my healthier date snickers.
- Best Texture: The texture of the dessert comes out silky smooth but thick and creamy, thanks to the addition of canned coconut milk.
- Refreshing: Watermelon by itself is the perfect summer flavor, but the addition of fresh lime juice makes it taste even better, almost tropical.
- No Ice Cream Machine: One of the biggest perks about this recipe is that you only need a regular food processor for it to come together.
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Ingredients
- Watermelon: A ripe, sweet watermelon is best so that the sweetness shines through in the sorbet. You’ll know it’s ripe because it will have a creamy yellow spot on the bottom and a hollow sound when you knock on the side.
- Coconut milk: You want the coconut cream only from a can of full-fat coconut milk. Which means you need to drain the water and scoop out only the thick, white part on top.
- Maple syrup: This will be adjusted based on the taste of your watermelon.
- Lime juice: Fresh lime juice always brings the best flavor to homemade watermelon sorbet. And you can zest some lime on top before serving, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Extra fruity: For a fruitier flavor in the sorbet, add your favorite fruit to the mixture. Strawberries, mangos, and pineapple are all delicious additions. Since the watermelon is frozen, you can add fresh fruit to the mixture and still have a delicious texture.
- Watermelon mint: Grab some fresh leaves and blend them into the mixture for a watermelon mint taste. Great on really hot days.
- Ginger: A sweet and spicy kind of flavor. Blend in some grated ginger for a sorbet that packs a punch, like these homemade ginger shots.
How to Make a Watermelon Sorbet
Since the watermelon needs to be frozen for the sorbet to come together, you can actually do a lot of the prep work in advance.
Step 1: Prepare and Blend. Slice your watermelon and lay it on a baking sheet to freeze overnight. The next day, add the frozen watermelon, coconut cream, lime juice, and maple syrup to a blender and process until creamy.
Step 2: Serve. Scoop out the watermelon sorbet from the blender and store it in a container. Serve it in a bowl, garnished with extra lime wedges.
Expert Tips
- Freezing the watermelon: The cubes of watermelon need to freeze for at least 6-8 hours, but overnight is ideal.
- Coconut cream: To separate the coconut cream from a can of coconut milk, place it in the fridge upside down overnight. In the morning, open it upside down, drain all the water, and scoop out the white cream at the top.
- Consistency: If your sorbet is too soft for your liking, transfer it to a lined baking tray and place it in the freezer for 20-40 minutes. It will firm up more there.
- Serving: The sorbet is best served fresh after blending, as that’s when it will be creamiest. You can serve it scooped into bowls or even into the watermelon shell for a fun presentation.
- Storing: If you have leftover watermelon frozen dessert, store it in an airtight container in the freezer for up to 1 month. The sorbet will freeze pretty solid, so you’ll have to either let it thaw for a bit on the counter before serving or re-blend it for a smoother texture.
Serving Suggestions
This easy watermelon sorbet is the perfect treat to curl up with during the warm summer months. I enjoy it the most paired with all the following:
- This delicious 2-ingredient cake.
- Drizzled with melted chocolate for a bit of extra indulgence.
- Paired with white chocolate macadamia cookies for the perfect dessert.
FAQs
Watermelon needs to freeze for at least 6 hours before making sorbet. However, you can freeze it up to 24 hours if needed.
Both a blender and a food processor can be used to make sorbet. However, a food processor is better because it has a wider mouth, which makes it easier to scoop the sorbet out once it’s finished.
You can make your sorbet firmer by letting it chill in the freezer in a lined loaf pan for 20-40 minutes. This will firm it up to make it easier to scoop.
More Delicious Sorbet Recipes
Watermelon Sorbet
Ingredients
- 4 cups fresh watermelon 600g (cubed)
- coconut cream from a can of coconut milk
- 1 lime juice
- 2-4 tablespoon maple syrup
Instructions
- Wash and slice your watermelon, and measure out 600 grams of the watermelon.
- Cube the watermelon into smaller pieces, then freeze them overnight or for 6-8 hours.
- Once the watermelon is frozen, add it to a food processor and add the coconut cream, lime juice, and maple. Blend until super smooth and creamy.
- Add the sorbet to a bowl, or even back to the cored watermelon, and enjoy!
Notes
- Serving: The sorbet is best served fresh after blending, as that’s when it will be creamiest. You can serve it scooped into bowls or even into the watermelon shell for a fun presentation.
- Taste test: Once blended, give the sorbet a quick taste and adjust the maple syrup as needed. If your watermelon was on the bland side, you may need more syrup, whereas if it was sweeter to start, you’ll need less.
- Choosing watermelon: The sweeter the watermelon, the better, which means you want a ripe one. Watermelons are sweetest when the spot on the bottom turns a creamy yellow color, and it feels “heavy” for its size.
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