Simple Watermelon Sorbet

by Michele Pesula Kuegler | July 19th, 2017 | Desserts, Healthy Cooking, Recipes

The easiest, homemade dessert ever

Simple Watermelon Sorbet

Michele Pesula Kuegler

Prep Time 2 mins
Freezing time 4 hrs

Course Dessert

Servings 2



  • 2 cups watermelon cubes
  • 2 teaspoons maple syrup
  • Sea salt



  • Place watermelon cubes on a baking tray.
  • Place tray in freezer for at least 4 hours or until cubes are frozen solid.
  • Transfer cubes to food processor fitted with blade attachment.
  • Process on high for 30 seconds or until cubes have become slush.
  • Divide between two bowls.
  • Drizzle half of maple syrup on each.
  • Sprinkle with a tiny amount of salt.

Keyword healthy dessert

So, there aren’t supposed to be themes on Think Tasty anymore, but I can’t help it if I’ve had a bit of a watermelon kick. With watermelon in the house to make the Watermelon Blueberry Feta Salad, my daughter mentioned making sorbet with watermelon. You simply freeze half a watermelon and scrape it out once frozen.

Uh-huh. I froze half a watermelon. I then spent way too much time trying to scoop enough watermelon to make three bowls of sorbet. My wrist was not happy. However, it was pretty tasty, which meant it was time to return to the drawing board. How could I get that same texture without developing a wrist injury?

The answer was simple: freeze the watermelon in cubes and purée them in my food processor. With much less effort you have sorbet.

Of course, this alone is not enough. On both versions I wanted to add a little something extra to give this dessert more panache. So, each serving is topped with a drizzle of maple syrup and a sprinkle of salt. Those toppings- Oh. My. Goodness. It is utterly amazing. And it is incredibly healthy. You could eat the whole batch and really not consume many calories.

I also made a nice discovery. I puréed a batch of watermelon cubes while testing but only had one serving eaten. The extra serving was placed in a covered bowl in the freezer. I wondered if the watermelon would turn into a block. The result was that after eight hours in the freezer, the sorbet was mainly granular. Yes, there were a few cubes but not enough to interfere with enjoyment. If you’re going to prepare more than you’re able to eat, be sure to return it to the freezer quickly. Melting will cause the watermelon to clump.

This is easy to make, just don’t forget to get the watermelon cubed and in the freezer at least four hours before you need it.

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