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Watermelon Sorbet

This watermelon sorbet is made by blending fresh watermelon with salt and lime, then freezing the mixture until it reaches a scoopable, icy texture. The final dessert is smooth yet fluffy, with vibrant color and refreshing juiciness, resembling a frozen block of summer in a bowl.
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 85

Ingredients
  

  • 4 cups watermelon chunks seeded, ripe
  • 1 teaspoon salt preferably sea salt
  • 2 tablespoons lime juice freshly squeezed

Equipment

  • Blender
  • Freezer

Method
 

  1. Measure and chop the watermelon into small chunks, about 1-inch pieces, ensuring they are free of seeds and rind.
  2. Add the watermelon chunks, salt, and lime juice to a high-speed blender.
  3. Blend on high until the mixture is completely smooth and uniform, approximately 30 seconds. Stop and scrape down sides as needed.
  4. Pour the blended mixture into a shallow, freezer-safe container, spreading into an even layer.
  5. Place the container in the freezer. Every 30 minutes, use a fork to scrape and mix the mixture to prevent large ice crystals, repeating 3-4 times over a total freezing period of about 3-4 hours.
  6. Once the sorbet has a firm, scoopable texture, serve immediately in bowls, garnished if desired with lime zest or mint.