Summer is synonymous with watermelon. The cool, juicy fruit that brightens every hot afternoon is a staple this time of year. As someone who looks forward to watermelon season, I was thrilled when Chef Josh Gale (@thechefoutwest) shared this ridiculously simple watermelon sorbet recipe.
With just frozen watermelon and honey (plus your trusty food processor), you can whip up a sweet, refreshing treat in minutes. Whether you’re beating the heat solo or entertaining friends, this dessert delivers peak watermelon flavor. Here’s what you need to know.
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Two-Ingredient Magic: What Is Watermelon Sorbet?
Sorbet is a dairy-free frozen dessert made from puréed fruit and a sweetener. Unlike ice cream, which relies on cream and eggs for richness, sorbet showcases pure fruit flavor and a refreshing icy texture. In this watermelon version, the fruit shines. Its natural sugars and high water content, plus the honey, freeze into a smooth, scoopable sorbet that tastes like sweet sunshine.
Gale’s recipe calls for a pound of frozen seedless watermelon, cut into chunks and frozen solid and honey (or agave syrup, for a vegan twist). That’s it! By freezing the watermelon first, you skip the need for added ice or chilling time.
When you blitz the frozen chunks with honey in your food processor, the blades generate just enough heat to soften the fruit into a creamy, slushy consistency. The honey enhances the watermelon’s sweetness and adds another layer of flavor.
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How to Make and Serve Your Watermelon Sorbet
To make this watermelon sorbet, start by cutting a seedless watermelon into roughly one-inch cubes. Freeze the cubes on a parchment-lined baking sheet until solid (4–6 hours or overnight).
Add the frozen watermelon cubes and honey to a food processor. Pulse, scrape down the sides and blend until smooth. (Don’t worry if you see small ice flecks. The goal is a soft-serve texture.) Adjust the sweetness of this dish by tasting as you go. You can add more honey or a squeeze of lime for brightness.
For a soft, spoonable sorbet, serve right away in chilled bowls or glasses. For a firmer texture, transfer to an airtight container and freeze for 30–60 minutes.
Eat it as is, or turn it into a cocktail or mocktail. Just drop a scoop into a glass of sparkling water or lemonade for a slushy twist. Add it to a margarita, mojito or vodka soda for an extra punch of color and flavor.
Pro Tip: Be sure to use seedless watermelon to save time prepping the fruit. It’s also a good idea to chill the food processor bowl in the freezer for 10 minutes before blending to help keep the mixture from melting as you mix it up.
This sorbet is perfect for backyard barbecues, poolside snacking or just cooling off on a summer afternoon. It’s so easy that you can customize batches with mint leaves, a splash of lime juice or even a handful of frozen strawberries for a watermelon-strawberry swirl.
You’re going to want to keep some of this on hand all summer long!
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