Watermelon Sorbet Recipe
This watermelon sorbet recipe is perfect for summer. Made with juicy, ripe watermelon, this dessert is a breeze to make and offers a cool, sweet escape from hot weather.
What you need
Making this dessert requires minimal ingredients. In addition to tap water, you’ll need:
- Sugar: Granulated or caster sugars are best as they dissolve quickly.
- Watermelon: Choose a seedless melon that’s fresh and in season.
- Lemon juice: Helps to balance out the dessert’s sweetness.
How to make watermelon sorbet
- Add water, sugar, and lemon juice to a saucepan and stir for about five minutes on low heat until the sugar dissolves.
- Increase the heat to high and allow the mixture to boil for five minutes until the liquid thickens slightly. Remove from heat and cool for 30 minutes.
- Use a stick blender or food processor to puree the watermelon until smooth. Strain the fruit through a fine sieve into a bowl.
- Stir the sugar syrup into the watermelon juice until combined, then refrigerate for two hours or until completely chilled.
- Scoop the mix into an ice cream machine and churn according to the manufacturer’s sorbet freezing instructions. When complete, transfer into an air-tight container and freeze until hard.
Related recipes: try making persimmon sorbet or lemon sorbet.
How to make watermelon sorbet without an ice cream maker
Instead of using an ice cream machine, transfer sorbet to the freezer for two hours. Remove and process with a stick blender or food processor until smooth and soft.
Continue freezing for another two hours, then process again. Return to the freezer until hard.
Tips for improving your sorbet
Chill first: Make sure the watermelon mixture cools completely before churning, or you will get sorbet with an icy texture.
Sweetening: If you prefer a sweeter sorbet, add an extra quarter cup of sugar when making the simple syrup.
Stabilise: Adding a small amount of alcohol, like vodka, prevents the sorbet from freezing too hard and makes it easier to scoop.
Use plastic wrap: Press cling wrap against the sorbet’s surface before freezing to help prevent ice crystals from forming.
Watermelon Sorbet Recipe
Ingredients
- 1 cup water
- ¾ cup caster sugar
- 1 Tbsp lemon juice
- 8 cups watermelon
Instructions
- Add water, sugar, and lemon juice to a saucepan and stir for about five minutes on low heat until the sugar dissolves.
- Increase the heat to high and allow the mixture to boil for five minutes until the liquid thickens slightly. Remove from heat and cool for30 minutes.
- Use a stick blender or food processor to puree the watermelon until smooth. Strain the fruit through a fine sieve into a bowl.
- Stir the sugar syrup into the watermelon juice until combined, then refrigerate for two hours or until completely chilled.
- Scoop the mix into an ice cream machine and churn according to the manufacturer's sorbet freezing instructions. When complete, transfer into an air-tight container and freeze until hard.
Notes
- Lime juice is an excellent alternative to lemon juice.
- Serve with a garnish of fresh mint.
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