This refreshing Watermelon Sorbet is the perfect summer dessert made with fresh watermelon, lemon juice, condensed milk, and a pinch of salt. Light, fruity, and naturally cooling, it’s easy to make in an ice cream machine or without one. With its vibrant flavour and smooth texture, this homemade sorbet is a delicious way to beat the heat.
Why you will love this recipe?
This Watermelon Sorbet is incredibly easy to make and highlights the natural sweetness of fresh watermelon. The lemon juice brightens the flavour, while a small amount of condensed milk adds just enough sweetness and creaminess without overpowering the fruit. Whether you use an ice cream machine or the no-churn method, you’ll end up with a refreshing frozen dessert that’s perfect for hot summer days.
Expert Tips for Best Results!
- Choose a Seedless Watermelon – Using a seedless watermelon makes preparation much easier and ensures a smoother sorbet texture without having to remove seeds before blending. If seedless watermelon isn’t available, use a regular watermelon and take the time to remove as many seeds as possible before blending to achieve the smoothest consistency.
- Use Sweet, Ripe Watermelon – The flavour of the sorbet depends heavily on the watermelon itself. Choose a ripe, naturally sweet watermelon for the best results.
- Chill the Mixture First – For faster churning and a smoother texture, refrigerate the watermelon mixture for 1–2 hours before adding it to the ice cream machine.
- Let It Soften Before Scooping – If frozen solid, allow the sorbet to sit at room temperature for 5–10 minutes before scooping for the best texture.
How to make Watermelon Sorbet?
Step 1: Prepare the Watermelon
Cut a seedless watermelon into chunks and blend until smooth. The mixture should be thick and pulpy rather than completely watery. Measure out 700g (or 700ml) of watermelon pulp.
Step 2: Mix the Sorbet Base
Add the lemon juice, condensed milk, and a pinch of salt to the watermelon pulp. Stir or whisk until everything is evenly combined.
Step 3: Churn the Sorbet
Pour the watermelon mixture into your ice cream machine and churn according to the manufacturer’s instructions until thick and frozen, about 45–60 minutes. I use my SOLIS ice cream machine for this step, which makes the sorbet smooth and creamy every time.
Step 4: Freeze and Serve
Serve immediately for a softer texture, or transfer the sorbet to a freezer-safe container and freeze until firmer. Scoop and serve chilled.
Frequently Asked Questions
Can I make watermelon sorbet without an ice cream machine?
Yes. Freeze watermelon chunks first, then blend them with the remaining ingredients until smooth. Serve immediately or freeze until firm.
Can I use frozen watermelon?
Absolutely. Frozen watermelon works especially well for the no-churn version and creates an instant sorbet-like texture.
How long does watermelon sorbet last in the freezer?
It can be stored in an airtight container for up to 2 weeks, although it tastes best within the first few days.
Can I make this dairy-free?
Yes. Replace the condensed milk with a dairy-free condensed milk alternative or a sweetener of your choice.
Why is my watermelon sorbet icy?
Watermelon contains a lot of water, so some iciness is normal. Adding condensed milk and churning properly helps create a smoother texture.
Watch How to Make it!
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Recipe Card
Watermelon Sorbet
A simple and refreshing watermelon sorbet made with fresh watermelon, lemon juice, and condensed milk for a naturally sweet and fruity frozen treat.
Ingredients
- 700g / 700ml watermelon pulp (blended from seedless watermelon)
- 1 tbsp lemon juice
- 3–4 tbsp condensed milk (adjust to your preferred sweetness)
- A pinch of salt
Instructions
- Cut a seedless watermelon into chunks and blend until smooth but still slightly pulpy. Measure out 700g (700ml) of watermelon pulp.
- Add the lemon juice, condensed milk, and a pinch of salt to the watermelon pulp and mix well until fully combined.
- Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions until thick and frozen, about 45–60 minutes. I personally use this ice cream machine for the smoothest, creamiest texture
- Serve immediately for a soft sorbet texture, or transfer to a freezer-safe container and freeze until firmer.
Notes
- If you don't have ice cream machine, then freeze the watermelon chunks until completely solid. Blend the frozen watermelon with the condensed milk, lemon juice, and salt until smooth and creamy. Serve immediately for a soft-serve texture or transfer to a container and freeze for a firmer sorbet.
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