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Bowl of refreshing watermelon sorbet garnished with mint.

Watermelon Sorbet

A refreshing and light dessert made with pureed watermelon, perfect for hot summer days.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 cups watermelon seeds removed and cubed
  • 1 tablespoon lime juice freshly squeezed
  • 1-2 tablespoons water
  • maple syrup or honey optional, if needed
  • watermelon slices optional, for serving
  • basil or mint leaves optional, for serving

Method
 

  1. Line a large half sheet baking pan with parchment paper. Place cubed watermelon on the prepared pan spaced evenly apart. Freeze for 1-2 hours, then transfer to a freezer bag to freeze completely overnight.
  2. Combine frozen watermelon and lime juice in a food processor. Pulse mix to puree. Add water 1-2 teaspoons at a time, to get the sorbet to a smoother and scoop-able consistency.
  3. The sorbet should be sweet enough if using ripe watermelon. If it is not sweet, add a little maple syrup or honey until desired sweetness is achieved.
  4. Serve immediately with small watermelon slices and/or basil or mint leaves (optional).
  5. Store any leftovers in a covered loaf pan in the freezer. Note that the longer it is in the freezer the harder it will get. If it is too hard to scoop, set the pan on the kitchen counter for 10-20 minutes until scoop-able.

Notes

For a smoother sorbet, ensure the watermelon is fully frozen before processing. If the sorbet becomes too hard, let it sit at room temperature for 10-20 minutes before serving.