Go Back

2-Ingredient Watermelon Sorbet

2-ingredient watermelon sorbet makes a silky, creamy frozen treat with no ice cream maker. Blend frosted watermelon with fresh lime juice until smooth, then freeze briefly for firmer scoops.
Print Recipe Pin Recipe
Prep Time 20 minutes
freezing 6 minutes
Total Time 5 hours 26 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Watermelon
  • 6 cup watermelon chunks fresh; seeds removed (about 1/2 medium watermelon)
Lime juice
  • 3 tbsp fresh lime juice about 2 limes

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Freeze the watermelon
  1. Cut the watermelon into rough chunks and remove seeds until you have about 6 cups total.
  2. Spread the watermelon pieces in a single layer on a parchment-lined sheet pan, then freeze for at least 4 hours or overnight until completely solid.
Blend into sorbet
  1. Transfer the frozen watermelon chunks to a high-powered blender or food processor.
  2. Add the fresh lime juice and blend on high, stopping to scrape down the sides as needed, until completely smooth and creamy, about 60–90 seconds.
  3. Taste and adjust lime juice if desired.
Freeze briefly for scoops (optional) and serve
  1. Serve immediately as soft-serve sorbet, or transfer to a loaf pan, smooth the top, and freeze for another 1–2 hours for a firmer, scoop-able texture.
  2. Scoop into bowls or cones and serve immediately, then store leftovers covered in the freezer for up to 5 days.

Notes

For the smoothest texture, keep the watermelon frozen until blending and blend as soon as it’s in the blender. Sorbet is best served right away; if you freeze it longer than 5 days, texture can soften. Freezer storage: covered in the freezer up to 5 days; not recommended for refreezing after thawing. Dietary swap: for a dairy-free option this recipe is naturally vegan, and you can use bottled lime juice if needed (fresh gives the brightest flavor).