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Watermelon Sorbet

Homemade Watermelon Sorbet is smooth, fruity, and made with just 5 inexpensive ingredients that you may already have in your kitchen! This easy to make sorbet is the perfect summertime treat that’ll help you beat the heat. It’s got plenty of real watermelon flavor that’s enhanced by freshly squeezed lemon juice, agave nectar, and just the right amount of sugar that’ll make you smile!

Nothing quite says summertime like homemade sorbet! It’s got everything we love about ice cream, but without the dairy that can be a little heavy on a hot day. To make the most of these sunny summer days, try our favorite recipes for Simple Pineapple Sorbet and Coconut Sorbet!

Scoops of sorbet in a bowl.

Watermelon Sorbet

Summer’s not going away any time soon, which means that the heat is here to stay for quite a while! You can stay nice and cool with a store bought frozen treat… Or really enjoy the fresh flavors of the season with homemade Watermelon Sorbet.

For this easy recipe, you’ll need about 4 pounds of fresh, ripe, and juicy watermelon. The rest of the simple ingredients serve to enhance that signature flavor from mother nature herself!

While the store bought stuff is tasty, none of it can hold a candle to this homemade treat that really tastes like summer in a bowl.

How to Make Watermelon Sorbet

  1. Combine the water, sugar, and agave nectar in a small saucepan over low heat. Stir until the sugar dissolves completely, about 5-10 minutes. Remove from heat, and add the lemon juice. Transfer to the refrigerator to cool completely.
  2. In a blender or food processor, process the watermelon pieces into a puree. Work in batches if necessary. Strain the mixture through a fine mesh strainer into a large mixing bowl.
  3. Pour the cooled simple syrup into the pureed watermelon and stir to combine. Transfer the mixture to a large, freezer-safe container, and freeze for 4-5 hours or up to overnight. Use a fork to flake the sorbet before serving.
  4. Serve immediately.
Collage showing how to make watermelon sorbet.

Tips and Variations:

  • Agave nectar helps the sorbet freeze a little softer instead of forming into a block of ice. Light corn syrup, honey and maple syrup are good substitutes. Honey and maple syrup are heavier in flavor and can change the flavor of the sorbet.
  • Even with the agave nectar, keep in mind that this homemade sorbet is a little on the icy side due to the high water content of watermelon. It’s not creamy like sherbet; however, feel free to add a little coconut milk or coconut cream to the mix for a creamier texture.
  • The watermelon was weighed AFTER the rind was removed. Some stores sell pre-cut watermelon which makes this recipe really simple.
  • To make this sorbet more tart and less sweet, reduce the sugar and add extra lemon juice.
Bowl of fruit sorbet.

Storage

Your Watermelon Sorbet will stay fresh in the freezer for about 2 months! Just make sure to keep it in a freezer safe food storage container that’s dated and labeled.

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Watermelon sorbet in a bowl.

Watermelon Sorbet

Yield: About 8 Cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 hours
Total Time: 5 hours 20 minutes

Homemade Watermelon Sorbet is smooth, fruity, and made with just 5 inexpensive ingredients that you may already have in your kitchen!

Ingredients

  • ½ cup water
  • ½ cup granulated sugar
  • ½ cup light agave nectar
  • 2 tablespoons lemon juice
  • 4 pounds watermelon, rind removed and cut into small chunks

Instructions

  1. Combine the water, sugar, and agave nectar in a small saucepan over low heat. Stir until the sugar dissolves completely, about 5-10 minutes. Remove from heat, and add the lemon juice. Transfer to the refrigerator to cool completely.
  2. In a blender or food processor, process the watermelon pieces into a puree. Work in batches if necessary. Strain the mixture through a fine mesh strainer into a large mixing bowl.
  3. Pour the cooled simple syrup into the pureed watermelon and stir to combine. Transfer the mixture to a large, freezer-safe container, and freeze for 4-5 hours or up to overnight. Use a fork to flake the sorbet before serving.
  4. Serve immediately. See post for tips, variations, and storage instructions.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cups sorbet. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:
Yield: 16 Serving Size: 1/2 cup
Amount Per Serving: Calories: 80Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 20gFiber: 0gSugar: 18gProtein: 1g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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