This subtly sweet watermelon sorbet screams summer. Before you sigh and say, “I don’t have an ice cream maker,” don’t worry, you don’t need one. All this lovely and impossibly smooth frozen watermelon sorbet requires is a few everyday ingredients, a baking pan, and a fork.–David Leite
Watermelon Sorbet FAQs
Why is corn syrup added to the sorbet mixture?
Corn syrup is added to most sorbet mixtures as its high viscosity makes the sorbet creamy without oversweetening it. Don’t be tempted to swap granulated sugar for the corn syrup or agave as you may end up with an icy sorbet instead of a smooth one.
How do I choose the best watermelon?
The quality of your fruit is key for this watermelon sorbet recipe, so you want to choose the best possible watermelon. Check out this article on how to tell if a watermelon is perfectly ripe so that you can select the sweetest, juiciest one at the market.
In a small saucepan, bring the sugar, corn syrup or agave nectar, lime or lemon juice, and mint to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
In a blender, puree half of the watermelon chunks. Strain through a fine-mesh strainer into a large bowl. Repeat with the remaining watermelon.
Add the slightly cooled sugar syrup to the watermelon and mix well. Pour the mixture into a shallow baking pan or 2-quart container, cover, and freeze for 3 to 4 hours. To serve, flake the mixture with a fork, then scoop it up, place into pretty bowls, and accept the oohs and aahs.