Recipe Image

Watermelon Sorbet

  • 20 m
  • 3 h 30 m
Susanne A. Davis
“This incredibly refreshing icy dessert is made without using an ice cream maker.”


    • ½ cup sugar
    • ¾ cup water
    • 6 cups watermelon chunks, (4-pound watermelon), seeded
    • 2 tablespoons lime juice


  • 1 Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
  • 2 Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
  • 3 Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
  • 4 Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1½ hours. Serve in chilled dishes.
  • Make Ahead Tip: The slush will keep, in an airtight container, in the freezer for up to 2 days.
ALL RIGHTS RESERVED © 2019 Printed From 11/21/2019