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.
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 9x5 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.