Watermelon Sorbet

This watermelon sorbet requires no ice cream maker. Just watermelon, lemon, sugar, mint, and surprisingly little time in the freezer. (Doesn’t just looking at it make you feel cooler?!)

Watermelon Sorbet

This subtly sweetly watermelon sorbet screams summer. Before you sigh and say, “I don’t have an ice cream maker,” don’t worry, you don’t need one. All this lovely and impossibly smooth sorbet requires is a few everyday ingredients, a baking pan, and a fork. A lavish splash of vodka is optional, though it lends the cooling concoction what we consider an essential oomph that only adds to everyone’s merriment. Originally published September 19th, 2011.Renee Schettler Rossi

Watermelon Sorbet

  • Quick Glance
  • 20 M
  • 20 M
  • Serves 4
5/5 - 3 reviews
Print RecipeBuy the South Beach Wine & Food Festival Cookbook cookbook

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  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup or light agave nectar (the syrup or nectar makes the resulting texture quite smooth)
  • 1/4 cup fresh lime or lemon juice
  • 3 mint leaves
  • 3 pounds watermelon, rind and seeds removed, cut into chunks


  • 1. In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
  • 2. In a blender, puree half the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
  • 3. Add the slightly cooled syrup to the watermelon and mix well. Pour it into a shallow baking pan or 2-quart container, cover, and freeze for 3 to 4 hours. Flake the mixture with a fork. Then scoop it up, place it in pretty bowls, and accept the oohs and aahs.

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