Watermelon Sorbet
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This simple homemade watermelon sorbet is made with frozen watermelon, fresh lime juice, honey, and sea salt. No special equipment needed! It’s a refreshing summer dessert that comes together in minutes and can easily be turned into a boozy frozen treat with vodka, tequila, or rum.
Watch Me Make Watermelon Sorbet
How to Make Watermelon Sorbet
Step 1: Prep the Watermelon
Slice the mini watermelon in half lengthwise. Scoop out the inside, reserving the watermelon shells for serving later.
Cut the watermelon flesh into cubes and place onto a parchment-lined tray or freezer-safe container.
Freeze until completely solid, at least 4 to 5 hours or overnight.
Step 2: Blend the Sorbet
Add the frozen watermelon cubes to a high-powered blender or food processor along with lime juice, honey, and a pinch of flaky sea salt.
Blend until smooth, thick, and creamy. Scrape down the sides as needed while blending.
If making it boozy, add a shot of vodka, tequila, or rum before blending.
Step 3: Serve
Scoop the sorbet back into the hollowed-out watermelon halves and serve immediately for a soft sorbet texture.
For firmer scoops, transfer to the freezer for 1 to 2 additional hours before serving.
Tips for Making Watermelon Sorbet
- Use the watermelon as the bowl: The hollowed-out watermelon instantly makes this feel party-ready with almost no extra effort.
- Freeze the watermelon in a single layer: This helps the cubes blend more evenly and prevents large frozen clumps.
- Add salt: A tiny pinch of salt makes watermelon taste sweeter and more vibrant.
- Make it creamier: Add 1 tablespoon coconut cream, a splash of coconut milk, or a small spoonful of Greek yogurt.
- Storing it: Store leftovers in an airtight freezer-safe container for up to 2 weeks. Let sit at room temperature for 5 to 10 minutes before scooping if frozen solid.
Watermelon Sorbet Variations
- Frozen Watermelon Margarita Sorbet: Add tequila blanco and finish with Tajín and lime zest.
- Watermelon Daiquiri Sorbet: Blend with white rum and fresh mint.
- Spiked Watermelon Slush: Add vodka and top with sparkling water when serving.
- Spicy Watermelon Sorbet: Add Tajín, chamoy, or a slice of jalapeño.
- Tropical Version: Blend with frozen pineapple and coconut milk.
- Strawberry Watermelon Sorbet: Add frozen strawberries and basil.
Watermelon Sorbet
Ingredients
- 1 mini watermelon
- 2-3 tbsp fresh lime juice
- 1-2 tbsp honey
- Pinch of sea salt
- 1 shot vodka, tequila blanco, or white rum (optional)
Instructions
- Slice the mini watermelon in half lengthwise. Scoop out the inside, reserving the watermelon shells for serving later.
- Cut the watermelon flesh into cubes and place onto a parchment-lined tray or freezer-safe container.
- Freeze until completely solid, at least 4 to 5 hours or overnight.
- Add the frozen watermelon cubes to a high-powered blender or food processor along with lime juice, honey, and a pinch of flaky sea salt.
- Blend until smooth, thick, and creamy. Scrape down the sides as needed while blending.
- If making it boozy, add a shot of vodka, tequila, or rum before blending.
- Scoop the sorbet back into the hollowed-out watermelon halves and serve immediately for a soft sorbet texture.
- For firmer scoops, transfer to the freezer for 1 to 2 additional hours before serving.
Watermelon Sorbet FAQs
Can I make this ahead of time?
Yes. Blend and freeze until ready to serve.
Can I skip the honey?
Absolutely. If your watermelon is very sweet, you may not need it.
What alcohol works best?
Tequila gives margarita vibes, rum makes it tropical, and vodka keeps the watermelon flavor front and center.
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