Ingredients
Equipment
Method
Freeze the watermelon
- Cut the watermelon into rough chunks, removing all seeds, then spread the pieces in a single layer on a parchment-lined sheet pan so they freeze evenly. Aim for a single, flat layer with no overlap.
- Freeze the watermelon chunks for at least 2 hours, or until completely solid. The pieces should be firm all the way through with no soft centers.
Blend into sorbet
- Transfer the frozen watermelon chunks to a high-powered blender or food processor. Keep the blades covered by the fruit and work quickly so it stays frozen.
- Add the fresh lime juice to the blender. Make sure the lime juice is evenly distributed over the frozen fruit.
- Blend on high, scraping down the sides as needed, until completely smooth and creamy. Stop when it looks like soft-serve sorbet with a thick, spoonable texture.
- Taste the sorbet and add a little more lime juice if you want it brighter and tangier. The color should stay vibrant and the flavor should pop without tasting icy.
Serve or firm up
- Serve immediately as a soft sorbet for a creamy, spoonable texture. It should hold shape briefly before relaxing into the bowl.
- Transfer to a freezer-safe container and freeze for 1–2 hours for a firmer, scoopable texture. Chill until the sorbet firms up and can be scooped cleanly.
- Scoop into bowls or cones and serve right away. If desired, garnish with a small wedge of lime or fresh mint.
Notes
For the smoothest texture, blend as soon as the watermelon is fully frozen so it stays icy instead of thawing. Store leftover sorbet in an airtight container in the freezer up to 2 weeks; for best scoopable results, let it sit at room temperature for 3–5 minutes. This recipe is naturally dairy-free; for a slightly more tropical flavor, use key lime juice instead of regular lime juice if desired.