This watermelon sorbet recipe is made for summer. Get yourself a fresh watermelon from your local store and within an hour you’ll have yourself unbelievable, cool sorbet. Cheap and simple to make, no-one will turn this down if it’s a hot day!
This recipe calls for 1kg of watermelon. Keep in mind that when you puree and strain the fruit it will reduce down. That’s ok, you just want to start with roughly 1kg.
If your ice cream maker doesn’t have a compressor (in other words, you have to freeze the ice cream bowl overnight), be sure your watermelon puree/sugar water mixture is completely cooled before adding to the ice cream machine. If you don’t do this, the sorbet may not harden enough before adding to the freezer and an ice sorbet will be the end result.
More sorbet flavour options
If you want a bit of variety in your flavours, you could also make persimmon sorbet and lemon sorbet. These fruit-based sorbets are equally as simple to make and the fruit aren’t hugely expensive to buy most of the year in Australia.
Watermelon Sorbet Recipe
- 2 cups water
- 1 cup caster sugar
- 1 kg watermelon (seedless)
- Add the water and sugar to a saucepan and stir for about 5 minutes on a low heat until sugar dissolves. Increase heat and bring to the boil. Continue to boil until liquid thickens a little the remove from heat and allow to cool for 30 minutes.
- Place watermelon in a blender and blend until pureed. Strain watermelon through a fine sieve into a bowl.
- Add sugar syrup to watermelon juice and stir until well combined.
- Add to ice cream machine and churn as per manufacturers sorbet freezing instructions. When complete, scoop into an air-tight container and freeze until completely hardened.