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Watermelon Sorbet Recipe

Watermelon sorbet with passion fruit is made by blending and straining smooth fruit, then churning into a cold, spoonable texture. Lime juice and passion fruit pulp add bright tang and vivid tropical depth, finished with jewel-like seeds and fresh mint.
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Prep Time 3 hours 15 minutes
freeze/chill 3 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Watermelon Sorbet
  • 6 cup fresh watermelon, cubed Use very ripe watermelon for best flavor and natural sweetness.
  • 0.33 cup sugar Adjust to taste if your watermelon is less sweet.
  • 3 tbsp fresh lime juice Fresh lime juice keeps the sorbet bright.
  • 0.25 salt A small pinch sharpens the fruit flavors.
  • 2 tbsp fresh passion fruit pulp Adds tropical tartness and fruity depth.
  • 1 passion fruit seeds and mint to garnish For serving; adds a jewel-like look and fresh aroma.

Equipment

  • 1 ice cream maker

Method
 

Blend and strain
  1. Blend the cubed fresh watermelon until completely smooth, then pour it through a fine-mesh sieve to remove fibers and leave a silky base.
Flavor the sorbet base
  1. Stir the strained watermelon with sugar, fresh lime juice, fresh passion fruit pulp, and salt until the sugar dissolves and the mixture looks uniform.
Chill
  1. Chill the sorbet base for 1 hour in the refrigerator, until cold to the touch and ready to churn.
Churn and freeze
  1. Churn the chilled base in an ice cream maker until thickened to a soft-sorbet consistency, or use a fork-scrape method to mimic the churn.
Serve
  1. Scoop the watermelon sorbet into chilled bowls and top with fresh passion fruit seeds and mint.

Notes

Pro tip: For a smoother texture, strain the blended watermelon well before adding sugar and lime. Store leftovers covered in the freezer for up to 2 weeks; it may harden, so let it sit 5–10 minutes before scooping. This sorbet is naturally dairy-free; for extra sweetness, increase sugar slightly if your watermelon is less ripe.