Refreshing Watermelon Mint Sorbet
A simple, refreshing homemade sorbet combining juicy watermelon and fresh mint with a bright hint of lime, perfect for cooling off on hot summer days.
- Prep Time: 20 minutes
- Cook Time: 3 to 5 minutes (for simple syrup) plus freezing time of about 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 cups seedless watermelon, cubed (about 900 grams or 1.3 lbs)
- 1/4 cup fresh mint leaves, packed (about 10 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup water (120 ml)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/8 teaspoon salt (a pinch)
Instructions
- Make the simple syrup: In a medium saucepan, combine 3/4 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring occasionally until the sugar fully dissolves (about 3 to 5 minutes). Remove from heat and let cool completely.
- Prepare the watermelon: Cube about 6 cups of seedless watermelon, ensuring it is fresh and juicy.
- Blend the base: In a blender or food processor, add the watermelon cubes, chopped fresh mint leaves, cooled simple syrup, fresh lime juice, and a pinch of salt. Blend until completely smooth, about 1 to 2 minutes.
- Strain the mixture (optional): Pour the blended mixture through a fine mesh strainer into a bowl, pressing with a spatula to remove pulp and mint bits for a silky texture.
- Chill the mixture: Cover and refrigerate for at least 1 hour to chill thoroughly.
- Freeze the sorbet: Transfer the chilled mixture to a freezer-safe container. Freeze uncovered for 1 hour, then stir vigorously to break up ice crystals. Repeat stirring every 30 minutes for about 2 hours until firm but scoopable. Alternatively, use an ice cream maker following manufacturer instructions.
- Serve and enjoy: Scoop into bowls or chilled glasses and garnish with fresh mint or a watermelon wedge.
Notes
Stir the sorbet every 30 minutes during freezing if not using an ice cream maker to keep texture smooth. Use fresh lime juice for best flavor. Simple syrup keeps well in the fridge for up to a week. If sorbet hardens too much, let it sit at room temperature for 5–10 minutes before scooping.
Nutrition
- Serving Size: 1/2 cup (125 ml)
- Calories: 90
- Sugar: 20
- Carbohydrates: 23
- Protein: 1
Keywords: watermelon sorbet, mint sorbet, summer dessert, homemade sorbet, refreshing dessert, vegan sorbet, gluten-free dessert