When the sun feels like it’s auditioning for the role of closest star to Earth, there’s only one thing that can save you from melting into a puddle, that is watermelon sorbet. Sweet, juicy, and bursting with that unmistakable summer vibe, this frozen treat is basically sunshine’s kryptonite.
With the perfect blend of fresh watermelon, a tangy splash of lemon, you can serve it on a hot afternoon, and will instantly become everyone’s favorite person.
Whether you’re lounging in the garden, hosting a backyard get-together, or simply surviving a scorcher of a day, this watermelon sorbet is here to cool things down in the most delicious way possible.
What is Watermelon Sorbet?
Watermelon sorbet has no dairy, no fuss, just pure frozen bliss. Sorbets date back centuries, with origins tracing to ancient Persia and China, where flavored ice was a luxury for royals. Over time, sorbet became a summertime staple across Europe, and today, it’s the ultimate guilt-free refresher for warm weather.
Unlike heavy frozen desserts, watermelon sorbet is all about intense fruit flavor and watermelon is about 92% water, which makes it an ideal sorbet ingredient.
Pro Tips for the Best Watermelon Sorbet
- Choose a ripe watermelon. The sweeter the melon, the better the sorbet. Look for one with a creamy yellow spot and a deep, hollow sound when tapped.
- Straining the watermelon removes seeds and fibrous bits, giving you that smooth, scoopable texture.
- Cool the syrup before mixing. If you add it hot, you’ll lose some of that fresh watermelon flavor.
- Whip the egg white just right. Soft peaks are perfect and this adds volume without making it foamy.
- Freeze in shallow containers to speed up the freezing process and make scooping easier.
Frequently Asked Questions
Can I make watermelon sorbet without egg white?
Yes! While the egg white adds lightness, you can skip it if you’re vegan or allergic. Just freeze the mixture as is for a denser sorbet.
How long does watermelon sorbet last in the freezer?
About 2–3 weeks in an airtight container. Beyond that, ice crystals may form and affect the texture.
Can I use frozen watermelon instead of fresh?
Absolutely. Just thaw it slightly before blending so your blender doesn’t struggle.
Why is my sorbet too icy?
Too much water in the mixture can cause iciness. The sugar syrup helps prevent this, so don’t cut back too much on sugar.
How to Store Watermelon Sorbet
Keep your sorbet in an airtight container in the coldest part of the freezer. Press a sheet of parchment directly on the surface before sealing the lid to prevent freezer burn.
Ingredients
How to Make Watermelon Sorbet
Cut your watermelon into chunks, discarding seeds. Pop them into a blender and blitz until smooth. Strain the puree through a fine sieve to remove any pulp or seeds.
In a small saucepan, combine the sugar and water. Heat gently until the sugar dissolves completely and let it cool to room temperature.
Pour the cooled syrup into the blender with the strained watermelon puree. Add the lemon juice and blend briefly to combine.
Transfer the mixture into a shallow mold or container. Place it in the freezer until it starts to firm up.
In a clean bowl, whisk the egg white until soft peaks form. Scoop the partially frozen watermelon mixture back into the blender and add the whipped egg white.
Blend until you get a smooth mixture.
Pour the mixture back into the mold, freeze until solid and scoop into chilled bowls or cones.
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