Description
A quick and refreshing 5-minute watermelon sorbet recipe that uses seedless watermelon, a liquid sweetener, lime juice, and a pinch of kosher salt. This easy, naturally sweetened sorbet is perfect for a hot day and requires no ice cream maker, just a blender and freezer.
Ingredients
Scale
Ingredients
- 5 cups cubed (1-inch) seedless watermelon (from about 3 pounds)
- 1/3 cup liquid sweetener of choice (maple syrup, simple syrup, honey, or agave nectar)
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
- 1/4 teaspoon kosher salt
Instructions
- Prepare the watermelon: Cut the watermelon into 1-inch cubes, ensuring you have about 5 cups, and remove any seeds if necessary.
- Blend the ingredients: In a blender, combine the cubed watermelon, 1/3 cup of your chosen liquid sweetener, 2 tablespoons freshly squeezed lime juice, and 1/4 teaspoon kosher salt. Blend until smooth and fully combined.
- Freeze the mixture: Pour the blended mixture into a shallow container and place it in the freezer. Freeze for about 1 to 2 hours until it becomes firm but still scoopable, stirring once or twice to ensure even freezing.
- Scoop and serve: Once firm, scoop the sorbet into bowls or cones and serve immediately for a refreshing dessert.
Notes
- You can adjust the sweetness by varying the amount and type of sweetener used.
- For a smoother texture, stir the sorbet every 30 minutes while freezing to break up ice crystals.
- If you prefer, freeze the watermelon cubes beforehand for an even thicker sorbet.
- This recipe is vegetarian, gluten-free, and can be made vegan by using agave or maple syrup instead of honey.
- Store leftovers in an airtight container in the freezer for up to one week.
