Watermelon Sorbet

Refreshing watermelon sorbet with coconut cream for smooth texture, lime for brightness, and a no-churn option - perfect summer treat!

Course Dessert

Cuisine American

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings serves

Calories 162kcal

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

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.

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.