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–+ servings
Watermelon Sorbet in a martini glass with a sprig of rosemary
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Watermelon Sorbet

Summer’s Hot. Sorbet’s Cool. This Tiny Kitchen Big Taste Watermelon Sorbet is a simple one to churn up…WITHOUT an ice cream maker.
Prep Time25 minutes
Cook Time4 hours
Freezer Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American, Healthy, Summer
Keyword: chilled dessert, ice cream, sorbet, Summer recipe, watermelon, watermelon sorbet, with ice cream maker
Servings: 4 servings
Calories: 119kcal
Author: Fucci

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

YOU'LL ALSO NEED:

Instructions

  • Cut Watermelon into 1/4 cubes.
  • Place cubed Watermelon on a Baking Sheet lined with Non-Stick Aluminum Foil.
  • Chill for 3-4 hours or until completely frozen.
  • When the Watermelon is frozen and ready to use, create a concentrated simple syrup in a small Glass Measuring Cup by bringing Water to a boil.
  • Add Sugar and 1 1/2 teaspoons Lemon Juice. Mix until dissolved.
  • Add frozen Watermelon to Food Processor (Note: don’t overpack it…you can always add more or make it in a couple of batches.)
  • Pour in about 2 Tablespoons of hot Simple Syrup and begin processing. Continue to add Simple Syrup until you get to desired sweetness and consistency. (Note: if you reach the level of sweetness that you want but it is not quite smooth enough, add hot water until smooth.)

Nutrition

Calories: 119kcal | Carbohydrates: 30g | Sodium: 1mg | Potassium: 85mg | Sugar: 29g | Vitamin A: 435IU | Vitamin C: 6.8mg | Calcium: 5mg | Iron: 0.2mg