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READY IN ABOUT 2½ hrs

Juicy Watermelon Sorbet

Read Reviews (16)

"A fresh summer favorite in an icy frozen form perfect for the heat of the season! It's also perfect for using leftover watermelon from previous enjoyments." — Sam H.

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 8 servings Change Servings

3 cups water
3 cups white sugar

1/4 cup lime juice
4 cups cubed seeded watermelon

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Directions

Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

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PREP 10 mins
COOK 10 mins
READY IN 2 hrs 20 mins

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With one cup of simple syup this is easily a 5 star recipe. And so easy. I'll never throw leftover watermelon away again. Tip, go ahead and make your simple syrup as instructed, but only use 1 cup in the sorbet. Save what's left in the fridge for mojitos or whatever strikes you. We always keep some on hand.

—ANDIALEIGH

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Most Helpful Critical Review

Jun 30, 2010

Well, this was totally hard to rate. I looked at this recipe a few times before deciding to make and seriously read all the reviews. I started out with the 1:1cup ratio water and sugar, the 1/4 lime juice and I hard packed my watermelon in the measurements of 4 cups. I strained the pulp because my watermelon had seeds. I found that my melon was not that sweet...And the lime juice over powered the watermelon flavor. So I had to increase another 1:1cup water and sugar. Still tasted lime juice above the watermelon. So I added another 1:1cup water and sugar and then it wasn't sweet with watermelon flavor....Bottom line was this. I did the exact recipe but I ended up increasing the watermelon to 8 cups of packed watermelon to get the desired flavor. I think if your watermelon is to sweet, then adjust(decrease) your simple syrup ratio to accomendate, if your melon was like mine, you'll have to increase. This recipe is one you need to watch soley because of the watermelon. If I had realized my melon wasn't sweet, I would have just decreased the lime juice. My kids liked it, but my son said he liked it better as juice then frozen. I thought it was spot on the watermelon flavor when the recipe was done, but I would totally wait 24 hours before serving to make sure it's nice and firm. It melts way to quickly after a couple of hours and that was after I used an ice cream maker.

—mis7up

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19 Ratings

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Sep 10, 2009

This recipe was way too sweet. I would suggest trying this with about 1/3 of the simple syrup, or less if you have a sweet enough melon.

—pamberjp

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Jun 15, 2010

I agree that, written as is, this sorbet would be terribly sweet. I used one cup of simple syrup and almost five cups of watermelon, and it's still pretty sweet, but also really refreshing. I didn't use an ice cream maker, just poured the mixture into a shallow dish and froze it. Then, once it's frozen, you can either scrape it with a fork or put it in a food processor. (Keep in mind that it melts very quickly.) Also, after combining the watermelon pulp with the simple syrup and lime juice, I pressed it through a sieve to get rid of the solids. Because, even though the watermelons say they're 'seedless', they still have those pesky white seeds that would make for an unappetizing final product.

—MARFYC

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Jun 20, 2012

Made this using the 1/3 cup simple syrup. Huge, huge hit with my husband. I still thought it was a little too sweet. Just an addition--I bought two large watermelons at the end of last summer, made the simple syrup and added the blended watermelon. Then I froze it in one quart containers (the same size as my ice cream machine). We were able to have watermelon sorbet in the middle of winter simply by thawing the mixture and placing it in the ice cream machine and preceding with the recipe as follows. Made my first batch for this summer today and my hubs is a very happy man.

—gloriam3

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Aug 27, 2010

too sweet. made double amount that fit in my ice cream maker.

—KANGZ

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Aug 06, 2011

Awesome! Decrease the sugar a little or try some Agave Nectar instead.

—MonkeyDaddy

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Jul 22, 2011

as is three stars. i tasted the mixture before i froze it and as is TOO SWEET. to remedy it and not waste it i added double the watermelon which i just smashed with a potato masher and didnt do the whole food processor step. i just smashed the watermelon ( 8 cups for the amount of simple syrup specified) and kept the lime juice the same and froze it in those popsicle maker things and dixie cups. my daughter loves these and we didnt waste any watermelon. i think this would also work with canteloupe or peaches its a good starting point.

—soupisgoodfood33

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Nutrition

Calories
315 kcal
16%

Carbohydrates
81.4 g
26%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.3 g
1%

Protein
0.5 g
< 1%

Sodium
4 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Juicy Watermelon Sorbet

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 315
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 4mg < 1 %
Potassium 97mg 3 %
Total Carbohydrates 81.4g 26 %
Dietary Fiber 0.3g 1 %
Protein 0.5g < 1 %
Sugars 79.8g
Vitamin A 9 %
Vitamin C 14 %
Calcium 1 %
Iron 2 %
Thiamin 6 %
Niacin 2 %
Vitamin B6 2 %
Magnesium 3 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.