Go Back

Watermelon Sorbet

Frozen watermelon is scraped into a granular, snow-like texture, creating a refreshing, pure fruit sorbet without added sugars or dairy. The process involves freezing chunks of watermelon, then scraping and fluffing them with a fork to achieve a soft, icy final form. The result is a cold, bright treat with a smooth, granular appearance that is simple and pure in flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: dessert
Calories: 30
Ingredients Equipment Method

Ingredients
  

  • 1 large watermelon seedless or de-seeded, cut into chunks

Equipment

  • Knife
  • Cutting board
  • Baking sheet
  • Freezer
  • Fork

Method
 

  1. Cut the watermelon into roughly 2-inch cubes using a sharp knife and cutting board, removing any seeds if necessary.
  2. Arrange the watermelon cubes in a single layer on a baking sheet lined with parchment paper to prevent sticking.
  3. Place the baking sheet in the freezer and freeze the watermelon chunks for at least 4 hours or until completely firm.
  4. Remove the frozen watermelon from the freezer. Use a fork to scrape the ice and flesh into a fluffy, granular texture, resembling snow or crushed ice.
  5. Continue scraping until the entire batch is broken into small, snow-like flakes. Serve immediately for a soft, icy texture or transfer to an airtight container and refreeze for firmer consistency.