Watermelon Sorbet

Watermelon Sorbet

Watermelon Sorbet

This recipe, Watermelon Sorbet, this incredibly icy dessert is made without using an ice cream maker.


Watermelon Sorbet Recipe


Watermelon Sorbet

½ cup sugar

¾ cup water

6 cups watermelon chunks, seeded (4 lb. watermelon)

2 Tbsp. lime juice


Combine sugar and water in a medium saucepan.  Bring to a boil over medium-high heat, stirring to dissolve the sugar.  Reduce heat to low and simmer for 5 minutes.  Remove from heat and let cool to room temperature, about 45 minutes.  Cover and refrigerate until chilled, about 1 hour.

Place watermelon and lime juice in a food processor; process until smooth.  Set a sieve over a large bowl and press the puree through to remove tiny seeds.  Whisk in the sugar syrup.

Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes.  Stir the ice crystals into the center of the pan and return to the freezer; repeat EVERY 20 MINUTES until all the liquid is frozen.

Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 ½ hours.  Serve in chilled dishes.           12 servings, ½ cup each

*Freeze in an airtight container for up to 2 days.


(Recipe for Watermelon Sorbet, Diabetic Connect, 2015)


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