3-Ingredient Watermelon Sorbet: Summer’s Simplest Recipe
Yield: 4 - 6 servings
Prep Time: 20 minutes (plus freezing time)
Freeze Time: 4-6 hours
As we roll into the peak of summer, I can’t help but gravitate toward one of my absolute favourite recipes—Watermelon Sorbet. There’s just something about a refreshing sorbet that screams summer to me.
Why This Recipe Is a Must-Make
First off, let’s talk about how simple this sorbet is to make. You only need three ingredients: frozen watermelon chunks, a bit of maple syrup (or simple syrup if that’s what you have on hand), and a squeeze of fresh lime juice. That’s it. But don’t let the simplicity fool you—this sorbet is packed with flavour. The sweet, refreshing taste of watermelon with that hint of lime makes it the perfect way to cool down on a hot day.
Now, here’s the thing: the key to this sorbet being as good as it can be lies in the watermelon. The riper and sweeter your watermelon, the better your sorbet will turn out. I always make this recipe during the peak of summer when watermelons are at their absolute best.
Make It Your Own
This recipe is a breeze, even if you’re new to the kitchen. The steps are straightforward, and the result is always satisfying. Whether you’re looking to impress guests at a BBQ or just need something cool to help you survive the heat, this watermelon sorbet is a winner every time.
Why? Because Science
Water Content: Watermelon’s 92% water content and natural sugars create a smooth, scoopable sorbet as they prevent it from freezing solid.
Maple Syrup (or Simple Syrup): The sugars in the syrup lower the freezing point of the sorbet further, which helps to prevent large ice crystals from forming. This results in a finer, smoother texture that is easy to scoop.
Viscosity: Maple syrup adds viscosity to the mixture, contributing to a creamier mouthfeel in the final sorbet.
Lime Juice: The acidity of lime juice balances the sweetness, enhances the watermelon flavour, and helps preserve the sorbet's bright colour and fresh taste.
Air Incorporation: Blending naturally adds air, making the sorbet lighter and easier to scoop.
Ingredients:
1 small seedless watermelon
(about 2 kg or 4.5 lbs) – This should yield approximately 500 g (4 cups) of watermelon chunks when cut and frozen.60 ml (1/4 cup) maple syrup –
Alternatively, you can use
60 ml (1/4 cup) simple syrup.
To make simple syrup, combine equal parts water and sugar (e.g., 60 ml water and 60 g sugar), heat until dissolved, then cool before using.30 ml (2 tablespoons) freshly squeezed lime juice –
The juice of about 1 large lime.
Tools Needed:
A sharp knife and cutting board
Blender or food processor
Freezer-safe container with a lid
A small saucepan (if making simple syrup)
Ice cream scoop or spoon for serving
Method:
1: Preparing the Watermelon
Take a small seedless watermelon and slice off both ends for stability.
Stand the watermelon upright and carefully slice down the sides to remove the rind, including the white part beneath the green.
Cut the watermelon flesh into large chunks, roughly 2-3 cm (about 1 inch) in size, and discard any seeds.
2: Freezing the Watermelon
Arrange the watermelon chunks on a baking tray lined with parchment paper, ensuring they don’t touch.
Place the tray in the freezer for at least 4 hours, or overnight, until the chunks are completely frozen.
3: Making the Syrup (if using simple syrup)
While the watermelon is freezing, combine equal parts sugar and water (e.g., 60 ml water and 60 g sugar) in a small saucepan.
Heat the mixture over medium heat, stirring until the sugar dissolves completely.
Remove from heat and let it cool completely before using.
4: Blending and Serving
Add the frozen watermelon chunks to a blender or food processor.
Pour in the maple syrup (or simple syrup) and freshly squeezed lime juice.
Start blending on low speed, gradually increasing to high, until the mixture is smooth and creamy.
Taste and adjust sweetness with additional syrup if needed.
Serve immediately, or transfer to a freezer-safe container for later use.
Before serving from the freezer, let the sorbet sit at room temperature for 5-10 minutes to soften slightly.
Eugene’s Extra Tips:
Freezing the Watermelon: Make sure the watermelon chunks are spaced out when freezing. If they touch, they may stick together, making them harder to blend later. Using a baking sheet with parchment paper can make it easier to remove the frozen chunks.
Blending Consistency: If your blender is struggling to blend the frozen watermelon, don’t worry! Just add a tiny bit of water to help it along, but add slowly so you don’t make the sorbet too watery.
Simple Syrup Cooling: If making simple syrup, ensure it’s completely cooled before adding it to the blender. Warm syrup can melt the frozen watermelon, making the sorbet runny.
Serving Tips: If the sorbet is too hard to scoop, let it sit out for a few minutes, but don’t leave it out too long, as it will melt quickly. Make sure to give it a firm stirring for a softer consistency.
Storing Leftovers: If you have leftover sorbet, store it in the freezer. When serving again, let it thaw slightly to make it easier to scoop. The texture might become firmer over time, so allow a bit more time to soften before serving.
Customize Flavour: Feel free to experiment with adding other ingredients, like fresh mint leaves or a pinch of chili powder for a surprising kick. Just add these during the blending step.
So, have you tried making watermelon sorbet yet? If not, what are you waiting for? I’d love to hear how it turns out for you. Drop a comment below, leave a review, or tag me on socials @the_eugefood with your summer sorbet creations. Let’s keep those summer vibes going strong!
Happy cooking (and cooling down)!
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
