Watermelon Sorbet Recipe


Watermelon Sorbet is very refreshing on a hot summer day.  It is a great way to cool off!  The taste is amazing and this sorbet is so easy to make.  Not ice cream maker is needed to make this amazing dessert.

Hot summer days are for relaxing and taking it easy – that includes cooking!  This sorbet recipe is so easy to make that it only takes 15 minutes to prepare before putting in the freezer.  I love make ahead of time desserts.


Watermelon Sorbet



More great Ice Cream, Sorbet, Granita, and Gelato recipes.  Learn about watermelons and the Egyptian-style of roasting watermelon seeds.

Please check out my Outdoor Smoked Salmon Dinner Menu which includes this wonderful refreshing Watermelon Sorbet.


Watermelon Sorbet Recipe:
Prep Time
15 mins
Total Time
15 mins
Course: Dessert
Cuisine: Italian
Keyword: Watermelon Sorbet Recipe
Servings: 4 to 6 servings
  • 1/2 cup granulated sugar
  • 4 1/2 cups fresh watermelon pulp, pureed and seeds removed, divided*
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice or lime juice (your choice), fresh-squeezed
  • 2 tablespoons Anisette Liqueur
  1. In a medium saucepan over medium-high heat, combine sugar, 1/2 cup watermelon pulp, and salt; bring to a boil.  Boil 30 to 45 seconds sugar completely dissolves.  Remove from heat and let stand approximately 10 minutes.  If making ahead, store in refrigerator

  2. To the remaining 4 cups pureed watermelon pulp, add the above watermelon/sugar syrup, lemon juice, and Anisette Liqueur; stir until thoroughly blended.  The Anisette (or any other type of alcohol) is the secret to a soft sorbet.  Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same.

  3. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.

  4. Freezer Method - Pour into container, cover, and place mixture in the freezer.  When it is semi-solid, mash it up with a fork and refreeze again.  When frozen, place in a food processor or blender and process until smooth.  Cover and refreeze until serving time.  This is the method I like to use.

  5. Can be prepared 3 days in advance.  Cover and keep frozen.

  6. Makes 4 to 6 servings.

Recipe Notes

* Puree watermelon in a food processor or blender.  If possible, purchase a seedless watermelon.


Ice Cream, Sorbets & Granitas    Italian Recipes    Summer    Watermelon   

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