Hydrating Watermelon Sorbet
The most refreshing thing you'll eat all summer, and it takes about fifteen minutes of actual effort. Three ingredients, one crucial straining step, and a finish of flaky salt and lime zest that makes it look like it came from a shop that charges $8 a scoop.
Equipment
- Blender or food processor
- Fine-Mesh Sieve
- Loaf pan or shallow baking dish
- Fork
- Ice cream maker (optional)
Ingredients
For the Sorbet Base
- 1 medium seedless watermelon (cubed to 4-5 cups)
- 1 large lime
- 1/2 cup simple syrup (or 1/4 cup honey)
- 1 pinch flaky salt
Optional Add-Ins
- 2 tbsp coconut water or mint simple syrup
For Garnish
- Flaky salt and lime zest
Instructions
- Cube the watermelon into rough 2-inch chunks, removing any seeds.
- Working in batches, blend the watermelon until completely smooth. No water added.
- Pour the puree through a fine-mesh sieve set over a large bowl. Press the pulp firmly with a spatula to extract all liquid. Discard solids.
- Stir in the simple syrup and lime juice. Taste and adjust – it should be slightly too sweet and noticeably limey. Add a tiny pinch of salt.
- Freeze Method A (still freeze): Pour mixture into a loaf pan. Freeze for 1 hour, then scrape thoroughly with a fork. Repeat scraping every hour for 3–4 hours until light and fluffy. For Method B (ice cream maker): Chill the base for at least 2 hours, then churn according to manufacturer instructions (20–25 minutes). Transfer to a container and freeze 2 hours to firm up.
- Before serving, let the sorbet sit at room temperature for 5 minutes. Scoop and top with a generous pinch of flaky salt and a fresh curl of lime zest.
Notes
Taste the base before freezing – it should be slightly too sweet and noticeably limey. Do not skip the straining step; it removes fibrous pulp that causes icy crystals. For a creamy version, add 1/2 cup full-fat coconut milk. Store with plastic wrap pressed onto the surface to prevent ice crystals.