Transform fresh watermelon into the most refreshing sorbet with one simple technique that takes less than 10 minutes to prep. It’s a great dessert or hydration strategy to share with the kids!

watermelon sorbet in white bowl

Watermelon Sorbet

I am sure that I am not the only one who gets so excited about buying a fresh whole watermelon, but then realizes that wow, that’s a lot of fruit! And while I have a few favorite ways to use up excess melon, turning it into sorbet is a favorite.

You just need to freeze cubes of watermelon and then blend them up into the most refreshing sorbet ever. There’s no fussing with other ingredients or syrups—just pure and simple fresh fruit.

You do need a food processor to make this recipe, but otherwise, it’s incredibly easy.

And it can help the kids stay hydrated, as an extra bonus, and can be a nice alternative to serving fresh watermelon to the kids.

Ingredients You Need

To make this recipe, you just need watermelon. I prefer seedless (which may still have some small white seeds as shown here) since you can blend it up without worrying about having to discard the seeds.

watermelon-wedges-in-glass-pyrex

You can use a whole watermelon that you cut up or you can buy it precut. It works exactly the same. And it can be a mini or full-size melon in any color. So try it with a yellow or orange one if that’s what you find at your farmer’s market or store in the summer.

Step-by-Step Instructions

Here’s a quick look at how to make this recipe. Scroll down to the end of the post for the full information and recipe.

how-to-make-watermelon-sorbet-step-by-step
  1. Dice the melon.
  2. Add to a freezer bag and seal. Try to remove as much air as you can to cut down on the amount of ice crystals that form.
  3. Freeze.
  4. Place into a food processor.
  5. Process.
  6. Add a little warm water and process again.

TIP: If the melon is hard to blend, either give it a few minutes to thaw a bit or add more warm water.

Frequently Asked Questions

What can I do with too much watermelon?

You can make Watermelon Juice, freeze slices of watermelon, try a Watermelon Smoothie, make a Fruit Slushie, or try this sorbet.

Does watermelon freeze well?

Yes, though since it is made up of so much water, it tends to have ice crystals when it freezes. Which is totally fine in this recipe.

watermelon sorbet in freezer container

How to Store

Freeze sorbet in a freezer-safe container for up to 1 month. Thaw at room temperature for about 20-30 minutes (or less time if you take it outside on a hot day!) before serving to allow it to soften up.

Best Tips for Success

  • You can freeze in smaller portions using smaller containers if desired.
  • The frozen pieces of melon will blend more easily if they are on the smaller side (so 1/2-1 inch big) and if slightly thawed. If it’s having a hard time blending, walk away and do something else for a few minutes so it can thaw a bit. Then it will be easier to blend.
  • Starting with a seedless watermelon will be easiest.
  • You can use any size and any variety of watermelon for this.

Related Recipes

I’d love to hear your feedback on this post if you try it, so please comment below to share.

watermelon-sorbet-in-white-bowl

Fresh Watermelon Sorbet

Transform fresh watermelon into the most refreshing sorbet with one simple technique. It's a great dessert or hydration strategy to share with the kids!
5 from 4 votes
Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 2 hours
Total Time 1 hour 10 minutes
Cuisine American
Course Dessert, Snack
Calories 34kcal
Servings 4

Ingredients

  • 3 cups diced seedless watermelon
  • 1/4-1/3 cups warm water (optional)
  • 2 tbsp honey (optional)

Instructions

  • Place the watermelon into a gallon sized freezer bag. Freeze for at least 2 hours and up to overnight.
  • Remove from freezer and, if it was in the freezer for more than 2 hours, let sit at room temperature for about 10-15 minutes to thaw a little.
  • Add frozen watermelon to the bowl of a food processor. Process, adding warm water as needed to help the mixture move around, as needed. Process until smooth.
  • Taste and add honey if desired. Serve cold.

Notes

  • Freeze sorbet in a freezer-safe container for up to 1 month. Thaw at room temperature for about 20-30 minutes (or less time if you take it outside on a hot day!) before serving to allow it to soften up.
  • You can also freeze in smaller portions if desired.
  • The frozen pieces of melon will blend more easily if they are on the smaller side (so 1/2-1 inch big) and if slightly thawed. If it’s having a hard time blending, walk away and do something else for a few minutes so it can thaw a bit. Then it will be easier to blend.

Nutrition

Calories: 34kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 128mg, Fiber: 1g, Sugar: 7g, Vitamin A: 649IU, Vitamin C: 9mg, Calcium: 8mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published July 2021.

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