Watermelon Sorbet

Watermelon Sorbet


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Watermelon Sorbet

I love all things watermelon. I remember growing up in the hot Nebraska summers eating watermelon everyday that I could. We would have seed pitting contests and had sticky faces while enjoying our last days of summer. Here is a simple recipe to make your own Watermelon Sorbet.


5 Cups Seeded & Cubed Watermelon

½ Cup Sugar

1 Envelope Unflavored Gelatin

1/3 Cup Cranberry Juice

Place the watermelon cubes in a food processor. Cover and process until smooth and stir in the sugar. This should yield about 3 cups of pureed watermelon. In a small saucepan combine the gelatin and cranberry juice. Let the mixture stand for 5 minutes. Stir the mixture over a low heat until the gelatin is dissolved. Next, stir the gelatin mixture into the pureed melon. Pour into a medium sized baking pan and cover with plastic wrap. Freeze for 2 hours. Remove from the freezer and break up the frozen sorbet and place in a chilled mixing bowl. Beat with a mixer on medium speed until the sorbet is fluffy. Return to the baking pan, cover and freeze for 6 hours. To serve let sit at room temperature for 5 minutes before scooping. Serves 4 One Cup Servings


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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