Welcome to Watermelon Sorbet: Let’s Say Goodbye to Summer! This watermelon sorbet is refreshing, delicious, and super easy! And you only need a food processor. No ice cream machine is needed! This recipe is dairy-free, gluten-free, and sugar-free, but it’s still super delicious! You have to make it! Before we start, let me share some things you should.
Things You Should Know Before Making Watermelon Sorbet
The Right Watermelon
Choose a watermelon that is really sweet and crispy for the best sorbet texture. If the watermelon isn’t sweet, you can add a bit of sugar.
Water
You need to add water to this sorbet recipe to make the texture right, but too much makes the sorbet a slushie instead of a sorbet. Your watermelon may have a different texture than mine did, so always add a bit at a time so that you don’t add too much water.
Lemon Juice
Adding lemon juice to this watermelon sorbet recipe made it taste extra fresh and tropical! I used bottled lemon juice, but you can use one tablespoon of fresh lemon juice instead.
Lime juice would also taste amazing!
Serve and Eat Immediately!
This watermelon sorbet melts super quickly. This means that you need to serve it immediately! If you don’t, you’ll have to refreeze it, and it may not have the same texture. If you do have to refreeze it, put it in the food processor again to give it the same texture.
Extra Toppings
Top this sorbet with shredded coconut or pineapple for the ultimate tropical treat! If you want to, you can add sweetened condensed milk on top for a creamier texture.
Watermelon Sorbet
Ingredients
- frozen watermelon
- 1/3 cup of water
- 1 cap of lemon juice
Directions
- First, cut some watermelon into cubes. Freeze the watermelon in a resealable plastic bag until it is frozen. This could take a couple of hours or even a day. Once it’s frozen, you can move on to the next steps.
- Get your food processor out. Put the watermelon into the food processor. Then, start the food processor. Add the water a bit at a time and the lemon juice. Scape down the sides and mix it with a spatula every once in a while. Once there are no more chunks of watermelon in the sorbet, it’s done.
- Take the sorbet out of the food processor and scoop it into a bowl. Eat immediately and enjoy!
That wasn’t too hard to make! So, that’s all for Watermelon Sorbet: Let’s Say Goodbye to Summer. I think that this recipe is a great way to say goodbye to summer. It’s fun and delicious! Comment if you try it and let me know how it went. I hope you enjoyed reading this. Have fun making and eating your watermelon sorbet. Happy Last Day of Summer! Bye girlies!
Wait! Before you go, here are some fun facts about sorbet and watermelon!
Watermelon is a fruit and a vegetable! The botanical definition of a fruit is something that comes from a flower and has seeds. However, watermelon is in the same family as pumpkins and cucumbers. That means that it is a fruit and a vegetable!
The words sorbet and sherbet both came from the Arabic word “sharbat,” which means drink. In the Arab world, sharbat was a sweet, fruity beverage. Sounds amazing! Then, Italians later borrowed the word when they created a chilled dessert, calling it “sorbetto.” The French shortened it to “sorbet.” So, that’s how the word made its way into English. Well then, thank the Arabs for sorbet! We wouldn’t have the word for it without them!
In Tennessee, the heaviest watermelon was grown! It was 350.5 pounds! It was verified to be the heaviest watermelon in 2013. Grown by Chris Kent, its breed was a Carolina Cross. This breed can grow giant watermelons. Chris Kent holds the Guinness World Record for the heaviest watermelon. Imagine finding that watermelon in your fridge! It would be hard to eat and store. Maybe stick to regular watermelons for picnics.
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