Description

A light, fresh, and naturally sweet frozen dessert that tastes just like summer in a bowl. This easy watermelon sorbet is made with frozen fruit and no ice cream machine, making it a perfect go-to for hot days. It’s vegan, gluten-free, and customizable — whether you like it classic, citrusy, creamy, or spicy, there’s a version that suits every taste.

This recipe is ideal for backyard cookouts, afternoon treats, or healthy desserts that don’t feel like a compromise. With minimal ingredients and a vibrant, juicy flavor, you’ll be amazed how something so simple can be so satisfying.

Ingredients

4 cups seedless watermelon, cubed and frozen
2 tbsp lime juice (or more to taste)
1–2 tbsp maple syrup or honey (optional)
Pinch of salt
Optional: fresh mint, coconut milk, or a splash of vodka

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Instructions

Cut watermelon into cubes and freeze on a baking sheet for 4+ hours.
Transfer frozen cubes to a blender or food processor.
Add lime juice, sweetener, and salt.
Blend until smooth and creamy, pausing to scrape down sides.
Taste and adjust sweetness or acidity as needed.
Serve immediately for soft-serve texture or freeze 1–2 more hours for firmer scoops.
Store in an airtight container for up to one week.

Notes

Use fully ripe watermelon for best flavor.
A tablespoon of vodka can help keep the texture scoopable.
For a tropical twist, add coconut milk during blending.
Adjust sweetness depending on the natural sugar in your fruit.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-cook, blended
Cuisine: American