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Watermelon Sorbet

This refreshing watermelon sorbet is easy to make, dairy-free, and perfect for cooling off on warm days.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Syrup Base
  • 1 cup water
  • 3/4 cup caster sugar Also known as superfine sugar.
  • 1 Tbsp fresh lemon juice
Main Ingredient
  • 8 cups ripe watermelon, cubed Use fully ripe watermelon for the best flavor.

Method
 

Preparation of Syrup
  1. Combine the water, caster sugar, and fresh lemon juice in a small saucepan.
  2. Warm gently over low heat, stirring until the sugar dissolves and the syrup is clear.
  3. Increase the heat and bring the syrup to a full boil, allowing it to boil for five minutes.
  4. Remove from heat and let cool for 30 minutes.
Watermelon Preparation
  1. Place the cubed watermelon in a blender and puree until smooth.
  2. Pass the puree through a fine sieve into a large bowl, pressing with a spatula to extract every drop of juice.
Mix and Chill
  1. Whisk the cooled sugar syrup into the strained watermelon juice until fully combined.
  2. Chill the mixture in the refrigerator for two hours.
Churning
  1. Churn the chilled mixture in an ice cream machine as per the manufacturer's instructions.
  2. Transfer the sorbet to an airtight container and freeze until solid.

Notes

Serve in chilled bowls, garnished with mint or alongside a contrast like shortbread. Store in an airtight container, pressing parchment directly onto the sorbet's surface to prevent ice crystals.