watermelon sorbet recipe

Watermelon Sorbet

  • Author: Louise


Sorbet can be used to cleanse the palate between courses or as a delicious and refreshing dessert on warm Summer evenings.


  • 3/4 cup white sugar
  • 1/2 cup water
  • 8 cups watermelon, de-seeded
  • 1 tablespoon lemon juice
  • 2 teaspoons lime juice (or the juice of 1 lime)
  • 1/2 tablespoon chopped mint leaves
  • 1 cup watermelon juice (used from the watermelon)



  1. Chop and de-seed the watermelon
  2. In a saucepan, bring the sd dugar and water to a boil until the sugar is completely dissolved and then set aside and allow it to cool. Avoid over-stirring the sugar.
  3. In a food processor, process the watermelon for a minute or so until it looks like a puree (smooth texture).
  4. You’ll note that there is a lot of water from the watermelon! Pour the puree through a sieve into a large bowl. The watermelon water will drip into the bowl and you’ll be left with the watermelon pulp in the sieve – not very much but this is what we’ll use for the sorbet. Keep one cup of the watermelon water for the step below.
  5. Transfer the pulp into a bowl and add the lemon juice, lime juice, mint leaves and one cup of the watermelon water.
  6. Pour into a rectangular cake tin and freeze for at least 2 hours or until it is firm. I froze mine for a few days before I used mine.
  7. When you are ready to serve the sorbet, take the tin out the freezer, allow it to stand for 5 minutes and then use an ice-cream scoop to serve. Decorate with fresh mint leaves!


1. Feel free to leave the mint out if that’s not your thing.
2. You’ll have a lot of watermelon water left over – you can use this as a refreshing cool drink or you can make ice popsicles for the kids like I did – my boys loved them!!