Hydrating Watermelon Sorbet
Three-ingredient watermelon sorbet that's creamy, scoopable, and requires no churning. Perfect for hot summer days, this hydrating dessert comes together in 10 minutes of active time.
Equipment
- Chef's knife
- Cutting board
- Blender
- Fine-Mesh Sieve
- Small saucepan
- Metal loaf pan
- Fork
Ingredients
Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
Sorbet Base
- 1 small (5-6 lb) seedless watermelon, cubed (about 6 cups)
- 2 tbsp fresh lime juice
- 1 pinch fine sea salt
Instructions
- Make the simple syrup: Combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring once. Let it bubble for about a minute until sugar is dissolved. Remove from heat and let cool slightly.
- Prep the watermelon: Cut watermelon in half, then into thick slices. Cut off rind and white part, leaving only pink flesh. Cube into 2-inch chunks. You should have about 6 cups.
- Blend the base: Working in batches, add watermelon cubes to blender. Blend on high until completely smooth, about 30 seconds. Pour through a fine-mesh sieve into a large bowl to catch any seeds or fibrous bits.
- Add the good stuff: Whisk cooled simple syrup, lime juice, and salt into the strained watermelon puree until fully combined. Taste – it should be intensely sweet and tangy, as sweetness will mellow when frozen.
- Freeze it right: Pour mixture into a metal loaf pan. Freeze uncovered on a flat surface for 3-4 hours until firm but scoopable. Every 45 minutes for the first 2 hours, stir with a fork to break up ice crystals. This manual churn ensures creamy texture.
- Serve: Let sorbet sit at room temperature for 5-10 minutes before scooping. Dip scoop in hot water between scoops for clean, glossy balls.
Notes
Important: Let simple syrup cool before mixing with watermelon puree. Use a metal loaf pan for faster freezing. Stir every 45 minutes for the first 2 hours to break up ice crystals. For best texture, consume within 5 days. Do not microwave to soften – let it sit at room temperature.