Watermelon Sorbet – One Ingredient!

We had a little too much watermelon left over last weekend, so I froze it in chunks and blended them the next day for this simple frozen treat. We got some beautiful juicy watermelons from our farm box last week and with this watermelon sorbet we have been able to enjoy the taste of summer for a bit more.

I was surprised how well watermelon freezes (tip for next summer).  There is only so much watermelon we can eat in one day – freezing them into chunks gives you a little more time to enjoy and use them.

The watermelon sorbet was a big hit with my kids – they didn’t even complain it wasn’t sweet enough. If you start with great tasting watermelon, there is no need for added sweeteners. Simple syrup and/or corn syrup is commonly used to give sorbets a silky texture instead of getting too icy in the freezer. But if you’re making it fresh, that is not a concern.

You do need a powerful blender to crush up the icy watermelon chunks into a sorbet. Otherwise puree the watermelon fresh and use an ice cream maker or make a granita.

Next time I may add mini chocolate chips or cacao nibs to resemble watermelon seeds in the sorbet. I still have some watermelon chunks in the freezer….

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    • Lisa Rose says

      not sure I understand your question – I usually only freeze them in chunks in order to make it east to blend. I haven’t tried it another way.


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