Easy Watermelon Sorbet Recipe (No-Churn)

A refreshing watermelon sorbet recipe that is simple to make, uses minimal ingredients, and is perfect on an ice cream cone or in a bowl. This watermelon sorbet is naturally dairy-free and it doesn’t require an ice cream machine to make.

WHY YOU’RE GOING TO LOVE THIS RECIPE

• You’re going to love this homemade watermelon sorbet recipe. It’s a refreshing treat and it reminds me of a watermelon smoothie, but frozen.
• This watermelon sorbet recipe uses a few simple ingredients and you can use watermelon juice or fresh watermelon puree.
• You don’t need an ice cream maker to make this watermelon sorbet recipe, but you can if you like.

If you love watermelon frozen treats, you might also like this watermelon ice cream. It’s perfect on a hot day.

Love frozen treats? You might like this Lime Sorbet Recipe. Cherry Vanilla Cream is also simple to make and refreshing.

INGREDIENTS IN WATERMELON SORBET

• Water – Even though watermelon is mostly water we will use water to help prepare the sugar syrup.
• Sugar – Adds sweetness. We haven’t tried this sorbet with a sugar substitute yet. We haven’t tried using maple syrup in this recipe yet. Let us know in the comments if you use a sugar substitute.
• Watermelon Juice – The star of this sorbet! You can use homemade watermelon cubes and make juice or store bought watermelon juice. You’ll want to use the sweetest watermelon you can find.
• Lime or Lemon Juice – For additional flavor and to balance out the watermelon.

HOW TO MAKE WATERMELON JUICE

Remove the rind from a medium size seedless watermelon and cut into rough watermelon chunks small enough to fit in a blender, juicer, or food processor. Blend or process until no chunks remain. If there are seeds, run the juice through a strainer to remove the seeds. You can also start with frozen watermelon chunks.

HOW TO MAKE WATERMELON SORBET

1. In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute.
2. Remove from heat and allow the syrup to completely cool.
3. Once cool, stir in the watermelon juice and lemon or lime juice.
4. Pour the mixture into a 9×5 metal baking pan, loaf pan, or freezer-safe container.
5. Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important, don’t skip this step.
6. Store covered in the freezer for up to 3 months.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

HOW TO STORE WATERMELON SORBET

To prevent ice crystals, store this watermelon sorbet in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to 3 months.

EXPERT RECIPE TIPS

• Stirring – Stirring the watermelon sorbet every thirty minutes adds air to the sorbet, making it smoother and easier to scoop.
• Icy Sorbet – If the watermelon sorbet is too icy, allow it to soften for 20 minutes, add it to a food processor, process and refreeze.
• Don’t skimp on the sugar – Sugar not only adds sweetness to homemade sorbets, it also helps with the texture and helps prevent sorbets from being too icy.
• Scooping it – If the sorbet is too firm to scoop, allow it to sit on the counter for 15-20 minutes, or until it softens enough to scoop.

HOW TO MAKE WATERMELON SORBET IN AN ICE CREAM MAKER

This watermelon sorbet recipe works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.

MORE HOMEMADE SORBET RECIPES:

• Coconut Sorbet
• Strawberry Sorbet
• Lemon Sorbet

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Easy Watermelon Sorbet Recipe (No-Churn)

Ice Cream From Scratch

A refreshing watermelon sorbet recipe that is simple to make, uses minimal ingredients, and is perfect on an ice cream cone or in a bowl. This watermelon sorbet is naturally dairy-free.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Additional Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Sorbet Recipes

Cuisine Dessert

Servings 8

Calories 93 kcal

Ingredients

  

• 1/2 cup 4 oz. water
• 1 cup granulated sugar
• 2 1/2 cups 20 oz. freshly puréed watermelon juice (see note below)
• 1 tablespoon lemon or lime juice

Instructions

 

• In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves, about 1 minute.
• Remove from heat and allow the syrup to completely cool.
• Once cool, stir in the watermelon juice and lemon or lime juice.
• Pour the mixture into a 9×5 metal baking pan.
• Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important, don’t skip this step.
• Store covered in the freezer for up to 3 months.

Notes

• To make watermelon juice – remove the rind from a medium size watermelon and cut into rough pieces small enough to fit in a blender, juicer, or food processor. Blend or process until no chunks remain. If there are seeds, run the juice through a strainer to remove the seeds.
• You can also use store bought watermelon juice.
• Stirring the watermelon sorbet every thirty minutes adds air to the sorbet, making it smoother and easier to scoop.
• If the sorbet is too firm to scoop, allow it to sit on the counter for 15-20 minutes, or until it softens enough to scoop.
• Increase the lemon juice to 2 tablespoons for more tartness.
• Ice cream machine – This watermelon sorbet recipe works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.

Keyword dairy-free Watermelon Sorbet, How to make Watermelon Sorbet, no churn Watermelon Sorbet, Watermelon Sorbet, Watermelon Sorbet Recipe

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