Best 18 Watermelon Sorbet Recipes

SIMPLE WATERMELON SORBET

Steps:

• Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
• Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

4-INGREDIENT WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

WATERMELON SORBET

Steps:

• Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
• Remove from heat and chill.
• Cut up the watermelon and remove all seeds.
• Puree in a blender or food processor.
• Stir into chilled syrup.
• Freeze in an ice-cream maker according to the manufacturer's instructions.
• Pack into an airtight container and store in the freezer.

WATERMELON-MINT SORBET

Steps:

• Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
• Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
• Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.

WATERMELON SORBET

Steps:

• Place watermelon cubes in a single layer on a sheet pan. Freeze at least 5 hours or overnight.
• Zest limes; set aside for garnish. Juice limes until you have 2 tablespoons juice.
• Place 1/2 of watermelon cubes in food processor with 1 tablespoon honey and 1 tablespoon lime juice. Blend until smooth and creamy and transfer to a large bowl. Repeat with remaining watermelon, honey, and lime juice.
• Stir the 2 batches together and serve immediately, garnished with lime zest and Tajin®. Or, place in a freezer-safe container and freeze for a firmer texture.

WATERMELON SORBET OR GRANITA

Steps:

• Place all of the ingredients in a blender, and blend until smooth. Chill in the refrigerator for 2 hours or overnight.
• If you are making granita, place a 9-by-11-inch baking dish in the freezer. Omit the corn syrup and reduce the sugar if desired.
• Place a container in the freezer. Using an immersion blender, blend the watermelon mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

WATERMELON SORBET

Steps:

• Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a food processor with 1/2 cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.

WATERMELON BERRY SORBET

Steps:

• In a small heavy saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; cool slightly. , Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13x9-in. dish. Freeze 1 hour or until edges begin to firm. Stir in mint. Freeze 2 hours longer or until firm. , Just before serving, transfer to a blender; cover and process 2-3 minutes or until smooth.

WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil dissolving the sugar granules. Let cool slightly. Cut the rind off the watermelon and cut into chunks. Puree half of the chopped watermelon in a blender. Strain through a fine mesh strainer into a large glass bowl. Repeat with remaining watermelon. Add slightly cooled syrup mixture and mix well to incorporate. Place sorbet into a 2-quart plastic container and freeze for 3 to 4 hours.

MINT WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil, stirring constantly until sugar is dissolved; set aside. In a blender, process watermelon in batches until smooth. Transfer to a large bowl; stir in the sugar syrup, orange juice, mint, honey and lime juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, transfer to a food processor; cover and process in batches until smooth.

WATERMELON AND COCONUT SORBET PARFAITS

Steps:

• Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes.
• Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.

WATERMELON SORBET

Steps:

• Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
• Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
• Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

WATERMELON BERRY SORBET

Steps:

• In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
• Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process for 2-3 minutes or until smooth. If you want, strain and discard seeds and pulp. Transfer mixture to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
• Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth.

WATERMELON AND RASPBERRY SORBET

Steps:

• In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)

WATERMELON SORBET

Steps:

• Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.

WATERMELON SORBET WITH WINE BASIL GELéE

Steps:

• Make sorbet:
• Bring sugar, water, and zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, 2 minutes.
• Put watermelon in a blender, then add syrup and lemon juice and blend until smooth. Pour through a fine-mesh sieve into a large bowl, pressing on pulp and discarding any remaining solids.
• Freeze in ice cream maker, then transfer to an airtight container and freeze until firm.
• Make gelée while sorbet freezes:
• Blanch basil in a 3-quart pot of boiling salted water 5 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain basil and squeeze dry.
• Bring wine, sugar, zest, and 1/2 cup water to a boil in cleaned 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer 2 minutes.
• While wine syrup simmers, sprinkle gelatin over remaining 2 tablespoons water in a large metal bowl and let soften 1 minute.
• Pour about 1/2 cup wine syrup through a medium-mesh sieve lined with a dampened paper towel into gelatin mixture (reserve lined sieve), then stir until gelatin is dissolved.
• Blend remaining syrup with basil and lemon juice in cleaned blender until smooth (use caution when blending hot liquids), then pour through lined sieve into gelatin mixture. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, about 15 minutes, then chill in refrigerator, uncovered, until set, at least 2 hours.
• Gently whisk gelée to break into small pieces and serve as a bed for scoops of sorbet.

WATERMELON SORBET

Steps:

• Add the watermelon to a blender and blend until pureed. Add the mint leaves and blend for about 15 seconds. Pour into a loaf pan and place in the freezer until frozen, about 6 hours or overnight.

JUICY WATERMELON SORBET

Steps:

• Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.