Watermelon Sorbet Header

Image: Carla Zinkfontein

Watermelon Sorbet – Cool down with fruit and icy goodness

Watermelon Sorbet is fresh, fruity, sweet and the only way to cool down during the hot summer days here in South Africa with the family.

Watermelon Sorbet Header

Image: Carla Zinkfontein

The days in South Africa are heating up, aren’t they? The best way to stay cool and hydrated is with something cool and fruity. Sorbet is a form of ice cream without dairy and sugar. It’s all fruit and water, the perfect combination. Our Watermelon Sorbet is bright, fresh, sweet and perfect for staying warm on these hot days. Great poolside snack and as dessert after dinner.

There are few things as satisfying as slicing fruit and this recipe has that in spades. Then, the rest of the recipe is as easy as throwing everything into a blender and making it nice and smooth. Don’t make it too smooth though because you want some of that fruity texture. Watermelon is packed with flavour and has a surprising amount of water. Honey will add some extra sweetness while lemon juice and zest will add some tang to the party. This sorbet will freshen up your day whenever you have a scoop of this Watermelon Sorbet goodness.

Watermelon Sorbet is fresh, fruity, sweet and the only way to cool down during the hot summer days here in South Africa with the family.

Watermelon Sorbet Recipe

3 from 1 vote
Recipe by Carla Zinkfontein Course: DessertCuisine: GlobalDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Refrigeration Time

4-24

hours
Total time

20

minutes

Ingredients

  • 1 small 1 seedless watermelon, peeled and cubed

  • cup raw honey or pure maple syrup

  • 1 1 fresh lime, juice & zest

  • fresh mint leaves and lime wedges to garnish

Method

  • Rinse the watermelon thoroughly and pat the excess moisture dry with a kitchen towel.
  • Using a large kitchen knife, carefully cut the watermelon in half.
  • Place the cut-side down on a cutting board and a slice vertically down the middle to the end to create quarters. Carefully slice off the rind and slice the watermelon into cubes.
  • Prepare the large tray by lining it with parchment paper. Place the cubed watermelon in a single layer on the prepared baking sheet. Place in the freezer and freeze for at least 4 hours or overnight until completely frozen.
  • Combine the frozen watermelon cubes, honey lime, juice and zest into high-speed blender or food processor. Pulse until smooth, pausing once or twice to scrape the sides.
  • Transfer the puree into a deep baking dish, cover with a plastic wrap and freeze until sorbet is scoopable. This will take about 1 – 2 hours.

Notes

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