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Made with fresh juicy fruit, this easy watermelon sorbet is made tasty and smooth in your ice cream maker with only four ingredients: Watermelon, lemon juice, sugar, and water!
Click here for all of the delicious homemade vegan ice cream recipes, sorbets, and other frozen treats from Veggie Fun Kitchen.
Though the calendar says it is still firmly the middle of summer, I know fall is just around the corner – as evidenced by the orange and black bags of candy on the grocery store shelves, and pumpkin spice everything – which somehow doesn’t go with the triple-digit temperatures we’ve been experiencing this week.
So I’ll hang onto summer any way that I can…starting with this frosty fresh and smooth watermelon sorbet! Make it easy in your ice cream maker with only four simple ingredients, a few you probably have on-hand right now.
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I promised you would only need four ingredients! To make this fresh and frosty watermelon sorbet you will need:
- Chunks of fresh de-seeded watermelon
- sugar (organic if vegan)
- lemon juice (use a fresh lemon or bottled is fine)
Start with the best watermelon!
For the best-tasting sorbet, start with fresh juicy watermelon – nothing too overripe, tasteless, or mealy. Read how to pick the best watermelon from Real Simple.
Or you can buy your watermelon already cut so that you can see the insides and judge for yourself.
If your watermelon is not seedless, you will want to remove the seeds! You will be blending the watermelon before freezing and it will be impossible to remove any chunks of blended seeds if you miss any!
You will be making a simple syrup to blend in with the watermelon. This sorbet does have quite a bit of sugar in it and you really can’t skimp much on it or it will freeze icy and not smooth. We add in lemon juice to balance out any overly sweet flavor.
After you’ve made your simple syrup, put it in the fridge to cool. If you need to pre-freeze the bowl of your ice cream maker, then you will want to make sure the mixture is also quite chilled before pouring it in.
My ice cream maker is also a freezer and has a built-in compressor so while it helps for the mixture to be chilled, it doesn’t need to be ice-cold.
Blending it together:
When the sugar water mixture has chilled, blend it together in your blender for a few minutes until smooth.
Freezing the sorbet:
Pour it in your ice cream maker and follow the manufacturer’s directions. It takes about an hour in my machine.
Go ahead and eat some of this fresh and frosty sorbet right away but put the left-overs in an airtight freezer container before it thaws and cover tightly and place in your freezer. You might need to let it sit on the counter for a few minutes when taking out to enjoy more.
And now for the recipe!
Did you love this recipe? Want to share the love? It would thrill me to no end if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy
Easy Watermelon Sorbet in Your Ice Cream Maker
- ice cream maker/freezer
- 4 cups watermelon cubed with seeds removed
- 3/4 cup water
- 1/2 cup granulated sugar
- 2-3 Tablespoons lemon juice
- In a small/medium saucepan combine the water, sugar, and two tablespoons lemon juice. Stir to (mostly) dissolve the sugar.
- Bring to a gentle boil over high heat and turn down to medium. Boil gently for three minutes. Set aside to cool. (I set aside in the fridge).
- Cube and de-seed the watermelon.
- Place the cubed watermelon and simple syrup you made in a blender. Blend on high till it turns to a smooth watermelon puree.
- Taste the watermelon puree. If it is too sweet, add up to one more Tablespoon of lemon juice to balance the sweetness. If it tastes fine to begin with, then leave it alone.
- If your ice cream maker requires that you cool or chill the puree, do so before proceeding.
- Transfer to your ice cream freezer. Freeze according to directions on your ice cream maker/freezer.
- When the desired sorbet consistency is reached eat right away or spoon the frozen mixture into an airtight freezer container.
- You can save in the freezer for up to two weeks. If the sorbet is too frozen to scoop, allow to rest on the counter for about five minutes to soften slightly.
- Add in the time needed to freeze your ice cream maker/container if necessary.
- Start with 2 Tablespoons of lemon juice. Add up to one more Tablespoon if the puree is too sweet.
- This recipe makes 8 one-half cup servings because half-cup servings seem to be the industry standard. My servings are never that small…