Watermelon Sorbet

Does any fruit scream summer more than watermelon? Big, light, juicy, refreshing, and sweet–no outdoor summer meal is done without a piece of watermelon. So if you’re looking for something simple and light to put together to beat the heat at your barbecue this July 4th, why not make a batch of watermelon sorbet in advance?

This recipe comes from David Lebovitz, specifically from his fantastic book, The Perfect Scoop (for any home-made ice cream lover, you need this book. Seriously). I’d originally hoped to have some fancy schmancy decorative plating for you all to ooh and ahh at where I would make white chocolate shells, brush them something green, and fill it with sorbet (since that would look like a watermelon). You might notice no photos of this–yea, it looked that good, haha. So instead, it only gets as exciting as chocolate chips for “seeds” today. Maybe another time. 😉

This is also one of my entries in You Scream, I Scream, We All Scream for Frozen Desserts, an event focused on the cold treats to fight off the summer heat. Its not too late to join in!

The sorbet was really simple and light, allowing the watermelon to shine and be just as refreshing without getting in the way with any heavier elements like cream. Even if you’re not a sorbet person, you could also use this as a great base for some summery mixed drinks spiked with whatever your poison is (tequila? rum?). Its quick to prepare, quick to go down, and a great way to keep cool this summer.

  • 3 cups watermelon juice (for me, that was about a half of a seedless watermelon)
  • 1/2 cup sugar
  • big pinch of salt
  • 1 Tbsp lime juice
  • Optional: 1-2 Tbsp vodka (if you want flavorless–or you could go with something like rum)
  • 1-2 Tbsp chocolate chips

First, get a nice looking watermelon, cut it open and toss the seeds. You probably won’t need the entire watermelon for this recipe, so start with either a quarter or a half of the melon before you go to the trouble of deseeding the entire thing. Cut off the rind and discard.

With the watermelon flesh ready to go, puree it finely in your food processor (or a blender).

Scoop out 1/2 cup of the puree and pour it into a saucepan along with the sugar and salt. Warm this up and stir until the sugar is totally dissolved, after which, you should pour it back into the rest of the watermelon puree. Mix in the lime juice and the liquor (this will help prevent the sorbet from freezing up into a big block), if using.

Transfer this to the fridge and let chill for a few hours (4-6 hours) before transferring to your ice cream maker, churning according to the instructions that came with your ice cream maker. In the last minute or two of churning, add the chocolate chips.

Ideally, you have time to let this chill up for a few hours in the freezer, but unlike ice cream, it wouldn’t be the end of the world if you dig into this right away. Enjoy!

Related Posts Plugin for WordPress, Blogger...
Be Sociable, Share!
  1. Enjoy this recipe? Never miss another!

Related Posts


16 Responses to “Watermelon Sorbet”

  1. joanne at frutto della passione Says:

    I simply must get an ice cream maker. I want that and I want it now but since we are on different sides of the Atlantic the chances are slim. I suppose it would last long in the mail, would it?

  2. Y Says:

    Ha you fooled me. I really thought those were watermelon seeds! 😀

  3. Lydia (The Perfect Pantry) Says:

    What could be more perfect for July 4 weekend? I really must dust off my ice cream maker and get a few batches of this sorbet into my freezer.

  4. Ivy Says:

    You fooled me as well. That was clever to use chocolate chips as seeds. Looks delicious.

  5. heather Says:

    Doh! I thought they were watermelon seeds too! So pretty! I looove sorbets :)

  6. noble pig Says:

    Oh how yummy! Watermelon anything is right up my alley.

  7. Peter Says:

    Mike I made a watermelon sorbet last year and I wish I thought of the chocolate chips simulating the seeds…hot damn!

  8. Laurie Constantino Says:

    I’ve made this great recipe before and want to second the recommendation for The Perfect Scoop – it’s a great book. I used blueberrries instead of cho chips though and highly recommend them to you as an alternative.

  9. White On Rice Couple Says:

    Wish I found this earlier! I would totally make this for todays BBQ,. Happy 4th to you!!
    We’ve got an entry for your event! Gotta finish writing it up! We’re sooo excited to FINALLY participate!

  10. pam Says:

    I am currently working my way through that book. Hey, it’s a hard job, but someone has to do it. I love your ice cream maker action shot!

  11. Jude Says:

    Sounds really light and refreshing. Thanks for the recipe.

  12. RecipeGirl Says:

    Delish! What a fabulous summery sorbet. I made a version of this last summer and we quite liked it. I like the idea of adding chips for ‘seeds!’

  13. Deeba Says:

    Am back Mike…& absolutely drooling! This is so fresh….am writing quickly coz I can’t wait to see the next one on mint!! YUM!!! Have some roasted apricot gelato (slushy) in the freezer…looks good enough to eat right away…which I made just for your event. Am glad I did!! I love this frozen dessert thing about summer! Cheers

  14. the caked crusader Says:

    I love watermelon sorbet – thanks for sharing this recipe!

  15. blw Says:

    Nice receipe. A tip for those with a juicer – use it! It’s FAR easier than the blender and a seive!

  16. Watermelon & Coconut Ice Cream from Mike's Table Says:

    […] before they go bad. Being as predictable as I am, my ice cream instinct kicked in. I was happy with the sorbet I made last year, but wanted to try something different since that particular sorbet freezes a […]

Leave a Reply