Description
This homemade watermelon sorbet is a refreshing summer treat made with only 4 simple ingredients. It’s light, fruity, and perfect for hot days. No ice cream maker? No problem—there’s an easy no-churn method included.
Ingredients
-
1 cup water
-
¾ cup caster sugar
-
1 tbsp fresh lemon juice
-
8 cups ripe watermelon, cubed
Instructions
-
Combine water, sugar, and lemon juice in a saucepan. Stir over low heat until sugar dissolves.
-
Increase heat, bring to a boil for 5 minutes. Cool for 30 minutes.
-
Blend cubed watermelon until smooth.
-
Strain puree through a fine sieve into a bowl.
-
Mix strained juice with cooled syrup.
-
Chill for at least 2 hours.
-
Churn in an ice cream machine or freeze in a shallow dish, stirring every 30 minutes.
-
Once firm, transfer to an airtight container and freeze until solid.
-
Serve with fresh mint or a squeeze of lime.
Notes
-
Use ripe, sweet watermelon for best results.
-
If you don’t have caster sugar, granulated sugar will work with extra stirring.
-
For extra smoothness, strain the mixture well.
-
Keeps in freezer for up to 3 weeks.
-
Let sit 5–10 mins before scooping.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned or no-churn
- Cuisine: American / Summer Treat