Easiest-Ever Three Ingredient Watermelon Sorbet Recipe

  • Nothing says summertime like watermelon. And even more so when you turn it into a sweet and refreshing sorbet. This watermelon sorbet dessert is somewhere between ice cream and a slush, and there is literally no dessert that’s more refreshing. My ten year old could eat this all day, any day. He loves it.


    Tip: There isn’t too much added sugar in this recipe, and if your watermelon is especially sweet, you can adjust it accordingly, using even less.

    **Please note that the prep time is only about ten minutes—the remainder of the time is inactive, while the ice cream maker is in use.**

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    Easiest-Ever Three Ingredient Watermelon Sorbet Recipe

    My son could eat this all day, any day.

    Prep Time:
    Servings: 6 to 8


    • small seedless watermelon: 1 (approximately 4½ pounds)
    • granulated sugar: ½ cup
    • pure vanilla extract: 2 teaspoons
    • water: ½ cup


    Step 1: Slice about ½ inch off of the bottom and top of the small watermelon.

    watermelon with top cut off

    Step 2: Use a chef's knife to cut the skin off the watermelon, sliding it between the rind and the flesh.

    watermelon slicing off sides

    Go all the way around the melon until all of the skin and rind has been removed.

    watermelon with sides cut off

    Step 3: Cut the watermelon into large chunks.

    watermelon cut into large chunks

    Step 4: Add the watermelon chunks, sugar, vanilla, and water to a blender.  

    watermelon chunks and sugar in a blender

    Step 5: Blend until you have a very smooth mixture, about 30 seconds. It will be on the thin side and will be frothy on top.

    red juice in blender

    Step 6: Place a fine mesh strainer over a large bowl or the container for the ice cream machine. Pour the watermelon mixture into the strainer, and then use the bottom of a large mixing spoon to move it around until all of the liquid has passed through. Continue to use the bottom of the spoon to press on the fruit pulp to get as much as possible through to the other side, leaving the tiny white seeds behind. (A "seedless" watermelon will still contain these tiny white seeds—it will not have the larger black seeds.)

    watermelon pulp strained in strainer

    Step 7: Pour the strained mixture into your ice cream maker (if it wasn't already strained into it), and follow the manufacturer's instructions. 

    watermelon slush in mixer

    You can serve the sorbet straight from the ice cream maker, or for a firmer texture, place it in an airtight container in the freezer for a couple of hours first.

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