Easy No-Churn 3-Ingredient Watermelon Sorbet Recipe Perfect for Summer
A simple, refreshing, and fuss-free watermelon sorbet made with just watermelon, fresh lime juice, and mint leaves. Perfect for hot summer days and requires no ice cream machine.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups (600 grams) seedless watermelon, cut into chunks
- 2 tablespoons (30 ml) fresh lime juice
- 10 to 12 fresh mint leaves, roughly chopped
- Optional: 1 tablespoon honey or agave syrup for added sweetness
Instructions
- Cut about 4 cups (600 grams) of seedless watermelon into chunks, removing any seeds. Chill but do not freeze.
- Place watermelon chunks, 2 tablespoons (30 ml) fresh lime juice, and 10-12 chopped mint leaves into a blender or food processor. Blend on high speed until smooth, about 1-2 minutes, scraping down the sides as needed.
- Taste the mixture and if not sweet enough, add 1 tablespoon honey or agave syrup and blend again for 10 seconds (optional).
- Pour the smooth mixture into a freezer-safe container and smooth the top with a spatula. Cover with a lid or plastic wrap.
- Freeze for at least 4 hours or overnight until firm but scoopable. For softer texture, check after 3 hours.
- About 10 minutes before serving, remove sorbet from freezer to soften slightly. Scoop into bowls or cones and garnish with fresh mint leaves or a lime wedge if desired.
Notes
If sorbet freezes too hard, let it sit at room temperature for 10-15 minutes before scooping. Use ripe watermelon with deep red flesh for best flavor. Gently bruise mint leaves before blending to release oils but avoid overpowering the flavor. Optional sweetener can be added depending on watermelon sweetness. Frozen watermelon chunks can be used to speed up blending and freezing.
Nutrition
- Serving Size: 1/2 cup (120 grams)
- Calories: 55
- Sugar: 12
- Sodium: 2
- Carbohydrates: 14
- Fiber: 0.5
- Protein: 0.5
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