Keeping with the no-bake theme from Monday, I thought I would finally share this watermelon sorbet with you. After the first batch was devoured, I knew that I needed to make it again for you guys!
No ice cream maker required. Just stick the watermelon in the food processor until it’s pureed and whisk in the rest of the ingredients. Pour it in a pan and stick in in the freezer. That’s all.
Okay, maybe there are a couple more steps, but not many!
Not only is it super easy to make, but it also only requires 4 ingredients, one of which is water. No excuses to not make this sorbet!
This refreshing sorbet has a watermelon base with a splash of lime, one of my favorite summer fruit combinations!
With the weather being so warm, this watermelon sorbet is the perfect cool treat after being out in the heat. (I highly recommend eating a bowl of this sorbet after a run! )
This sorbet has the best texture the same day you make it. However, all you need to do to get the smooth texture back is stick scoops of sorbet in the food processor and give them a few pulses.
You’ll soon have that smooth, fine texture again.
If you want to keep going with the pulses, you can add a little more water/ice and fresh lime juice and you’ll have a perfect summer slushie!
Watermelon Sorbet
Ingredients
- 3/4 Cup water
- 2/3 Cup sugar
- 6 Cups watermelon, seeded and cut into chunks (If you want to speed up the process, freeze the watermelon chunks before processing.)
- 3 Tablespoons fresh lime juice
Instructions
- Combine water and sugar in a small saucepan. Bring to a boil over medium-high heat. Turn heat to low and simmer for 6 minutes. Turn off heat and allow to cool to room temperature. Cover and chill in refrigerator for 1 hour.
- Place watermelon and lime juice in a food processor and pulse until smooth. You may need to do this in two batches if you have a small food processor. Process less if you want to have chunks of watermelon in your sorbet.
- Stir in sugar mixture.
- Pour watermelon into a shallow metal baking dish and freeze for 30 minutes or until ice crystals begin to form. Stir the mixture so that the ice crystals are now in the middle of the pan. Repeat this process every 20 minutes until mixture is frozen.
- Serve immediately. If you aren't able to serve immediately, take out dish 10 minutes before serving. Scoop out chunks of sorbet, place in food processor, and pulse until you reach desired consistency.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 26gFiber: 0gSugar: 24gProtein: 1g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
This recipe is adapted from Eating Well
Maria
Tuesday 2nd of September 2014
I just tried this today and it came out great! I followed the recipe exactly and it tasted too sweet but I think it's because my watermelon was VERY ripe. I just diluted it with a little water and it was perfect. It's still freezing and I'm excited to try a bowl. Thanks for the recipe!
Julie
Tuesday 30th of July 2013
I love sorbet, and watermelon is one of our faves. A little secret that I do is to put in a couple of teaspoons of vodka, it keeps the sorbet from freezing solid. If you're going to eat the sorbet right away, or within a day or so, then don't bother, but I sometimes make sorbet a week or two in advance, in anticipation of company, and having something homemade and yummy that I can grab out of the freezer on a hot evening, and so I add the vodka, makes it easy to scoop out. I make my own lime extract (and others), but plain ol' vodka will do.
Pamela @ Brooklyn Farm Girl
Tuesday 16th of July 2013
I am totally doing with this with the next watermelon I pick from the garden, I cannot wait!
Jocelyn (Grandbaby Cakes)
Monday 15th of July 2013
Now that looks so refreshing! I have a watermelon recipe on my blog right now too! I have to try this!
steph@stephsbitebybite
Friday 12th of July 2013
This is not only the perfect PINK color, but it's just what I need to cool off!