This refreshing Watermelon Sorbet is a simple but delicious natural frozen dessert that is perfect on a hot day and so pretty. Made with just a few ingredients, it can be made with or without an ice cream maker. It’s naturally vegan and gluten free too. The perfect summer dessert.
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Why You’ll Love This Recipe
- It can be made with or without an ice cream maker! If making it no-churn, you just blend everything together, pop it in the freezer, and that’s it.
- Short ingredient list – you just need watermelon, a splash of coconut cream, and a few extras you probably already have.
- Naturally sweet, light, refreshing and that soft pink color is just.so.pretty. It’s the perfect summer dessert.
Ingredients You’ll Need
Here’s your shopping list! Or jump to the recipe card for exact measurements.
- Seedless watermelon (frozen into cubes)
- Full-fat coconut cream
- Light corn syrup
- Lime juice (optional)
- Vodka (optional)
- Pinch of salt (optional)
Instructions
Here’s your quick-guide to making Watermelon Sorbet or jump to the recipe card at the bottom for the detailed steps.
Step One: Toss your frozen watermelon cubes into a blender, then add the coconut cream, corn syrup, lime juice, vodka (if you’re using it), and a pinch of salt.
Step Two: Blend everything until it’s completely smooth and creamy.
Step Three: If you have an ice cream maker, chill the mixture until cold, then churn according to the manufacturer’s instructions until smooth and frozen. No ice cream maker? Pour the mixture into a freezer-safe container and freeze, stirring with a fork every 30–45 minutes during the first 2 hours to break up ice crystals.
Step Four: Once it’s frozen, let it sit for a few minutes to soften slightly before scooping.
Substitutions
- Sweetener – agave, maple syrup, or even honey (if you’re not keeping it vegan). Each one gives a slightly different flavor.
- Make it allergy-friendly – swap the coconut cream for oat or almond milk creamer if you’re avoiding coconut.
- Mix-ins for texture – stir through mini vegan chocolate chips, toasted coconut, or bits of freeze-dried fruit before freezing.
Storage
To keep your sorbet tasting its best, store it in an airtight container in the freezer with a piece of parchment pressed directly on top. This helps prevent ice crystals from forming and keeps the texture smooth. When you’re ready to enjoy it again, let it sit on the counter for 5–10 minutes so it softens just enough to scoop easily. If you’re anything like me, you’ll probably “test” a spoonful straight from the tub before it even makes it into a bowl – quality control, of course.
Expert Tips
Pop your blender jar in the freezer for 15–20 minutes before you start. It keeps everything extra cold while blending, which means your sorbet stays thick and frosty instead of starting to melt.
FAQ
Yes, but you’ll want to cube it and freeze it first so the sorbet sets up properly. Skipping that step will give you more of a smoothie than a scoopable sorbet.
No problem – you can use coconut milk, oat creamer, or even almond creamer. Just know the texture might be a little less creamy but still delicious.
Not at all. It’s just there to help keep the sorbet from freezing too solid. You can leave it out completely if you prefer.
About two weeks for the best texture. After that, it’s still safe to eat, but ice crystals might start forming.
More Homemade Sorbet Recipes
If you love experimenting with homemade ice cream and sorbet recipes, but don’t have an ice cream maker, make sure to try my no-churn Pineapple Coconut Ice Cream, Kiwi Sorbet or Mango Popsicles.
If you do have an ice cream maker (I love my Cuisinart) then you should definitely try my Coconut Vanilla Ice Cream and my Matcha Ice Cream too.
If you have extra watermelon to use up, try my Watermelon Slushie – a healthy twist that’s just as icy and refreshing.
I hope you love this Watermelon Sorbet – let me know how it turns out in the comments section below or tag me on Instagram @glowdiaries___ so I can see how it looks!
Watermelon Sorbet
Equipment
- Blender
- Ice Cream Maker (optional)
Ingredients
- 6 cups seedless watermelon cubed and frozen about 900 g after trimming
- ½ cup coconut cream full-fat chilled; scoop out thick cream only, discard liquid (about 4.9 oz / 142 g)
- ¼ cup light corn syrup about 2.8 oz / 78 g; add up to 2 tbsp 1.4 oz / 39 g more if watermelon is less sweet
- 2 tablespoons lime juice optional about 1 oz / 28 g; adds brightness
- 1 to 1½ tablespoons vodka optional about 0.5–0.75 oz / 14–21 g; helps prevent sorbet from freezing too hard
- ⅛ teaspoon salt optional pinch approx. 0.7 g
Instructions
If using an ice cream maker:
- Refrigerate overnight. Scoop out only the thick cream layer; discard the liquid.
- Add frozen watermelon, coconut cream, corn syrup, lime juice (if using), vodka (if using), and salt (if using) to a blender. Blend until completely smooth and creamy.
- Pour into a bowl, cover, and refrigerate 2–4 hours until very cold.
- Transfer to your ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- Transfer to a loaf pan or freezer-safe container. Freeze 2–3 hours, until firm.
- Let sit at room temperature 5–10 minutes before scooping. Garnish with fresh mint or a lime slice, if desired.
If making no-churn:
- Refrigerate overnight. Scoop out only the thick cream layer; discard the liquid.
- Add frozen watermelon, coconut cream, corn syrup, lime juice (if using), vodka (if using), and salt (if using) to a blender. Blend until completely smooth.
- Pour into a loaf pan or airtight container. For a finer texture, stir with a fork every 30–45 minutes during the first 2 hours to break up ice crystals.
- Freeze until firm, then let soften slightly before scooping. Garnish with fresh mint or a lime slice, if desired.
Ron says
Thank you Liz! I love how easy this is to make. Definitely gonna try the other flavors next week because my kid absolutely loved this one 🫶