Watermelon sorbet

Strawberry granita with mint (slush, frozen dessert) in portion glasses close up

No ice cream maker required. The ideal treat for hot weather.


  • ¾ cups water

  • ⅔ cups sugar
  • 6 cups watermelon, seeded and cut into chunks (If you want to speed up the process, freeze the watermelon chunks before processing.)
  • 3 tbsp lime juice

Combine water and sugar in a small saucepan. Bring to a boil over medium-high heat. Turn heat to low and simmer for 6 minutes. Turn off heat and allow to cool to room temperature. Cover and chill in refrigerator for 1 hour.

Place watermelon and lime juice in a food processor and pulse until smooth. You may need to do this in two batches if you have a small food processor. Process less if you want to have chunks of watermelon in your sorbet.

Stir in sugar mixture.

Pour watermelon into a shallow metal baking dish and freeze for 30 minutes or until ice crystals begin to form. Stir the mixture so that the ice crystals are now in the middle of the pan. Repeat this process every 20 minutes until mixture is frozen.

Serve immediately. If you aren’t able to serve immediately, take out dish 10 minutes before serving. Scoop out chunks of sorbet, place in food processor, and pulse until you reach desired consistency.