No-Churn Watermelon Sorbet

An easy no-churn watermelon sorbet made with frozen watermelon and citrus. Refreshing, naturally sweet, and ready to blend.

Course Dessert

Cuisine American

Keyword blender sorbet, dairy free sorbet, frozen watermelon dessert, no-churn watermelon sorbet, watermelon sorbet

Prep Time 5

Freeze Time 2

Total Time 2 5

Servings

Calories 16kcal

Blend: Add frozen watermelon chunks to a blender or food processor. Blend until smooth, stopping to scrape down the sides as needed. Add a very small splash of water only if necessary to help it move — no more than a tablespoon at a time.
Taste and Adjust: Taste the sorbet and add honey or citrus juice if needed. Blend briefly to combine. A good sweet watermelon needs neither.
Serve or Freeze: Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for 1 to 2 hours for a firmer, scoopable sorbet.

The blender needs to work a bit harder with fully frozen fruit. Blend in short pulses rather than one continuous run — this prevents the motor from straining and gives you more control over the final texture. If it genuinely won't move, add a very small splash of water, no more than a tablespoon at a time. Too much water makes the sorbet icy rather than creamy.
Serve immediately for a soft-serve texture. Transfer to a container and freeze for 1 to 2 hours for a firmer, scoopable scoop. If you freeze it overnight it will set quite hard — let it sit at room temperature for 5 minutes before scooping.
A pinch of chili salt or Tajin on top of a scoop takes this in a fun, bold direction if that's your thing. It's one of those combinations that sounds like it doesn't work and then immediately makes sense the first time you try it.
This recipe scales well. Double or triple the batch, freeze in a loaf pan, and scoop from it all week. It keeps in the freezer for up to 2 weeks before the texture starts to suffer.