This 3-ingredient watermelon sorbet is what summer dreams are made of. It’s refreshing, sweet, and naturally hydrating – and you don’t need any fancy ice cream maker. Just a food processor and a freezer, and you’re ready to go.
If you’re looking for a light and healthy dessert that still hits the sweet spot, this one ticks every box. It’s vegan, gluten-free, dairy-free and made with only 3 simple ingredients: watermelon, lime juice, and a touch of maple syrup. I love having a batch ready in the freezer for hot days when I want something cooling but still nourishing.
It’s also a great way to use up leftover watermelon, and thanks to its natural sweetness, you don’t need much added sugar. Just scoop, serve, and enjoy a better-for-you treat with zero guilt.
How to Prepare and Freeze Watermelon for Sorbet
Start by slicing your watermelon in half, then into quarters. Remove the rind carefully and chop the flesh into small cubes — around 2–3 cm works best. Be sure to remove any seeds if your watermelon isn’t seedless. Spread the cubes out on a lined tray or plate, making sure they’re not touching. This step is important to stop them from clumping together in the freezer. Once frozen solid (after about 4–6 hours), you can transfer the cubes into a freezer-safe container or bag to save space. Freezing the cubes individually first makes it easier to blend them later and gives your sorbet the perfect smooth, scoopable texture.
Tips
- Freeze flat: When freezing your watermelon cubes, lay them flat and spaced out so they don’t stick together. This helps the food processor blend them more easily.
- Adjust sweetness: Depending on how sweet your watermelon is, you might not need much maple syrup at all – taste and adjust!
- Let it sit: If frozen solid, leave the sorbet out for 10–15 minutes before scooping. It makes all the difference.
- Upgrade it: Add a few mint leaves or a pinch of salt before blending for a flavour twist.
Swaps
Maple syrup: You can use agave nectar or honey (if not vegan). Start with a little and adjust to taste.
Lime juice: Lemon juice works too, but lime gives it a more tropical, zesty flavour.
Watermelon: This is a watermelon sorbet, but in theory, frozen mango or strawberries could work with the same method (though texture might vary slightly).
Storage
Freezer: Store in an airtight container in the freezer for up to 2 weeks. Let it thaw for 10–15 minutes before scooping to get that smooth, creamy texture.
More Summer Desserts
- 3-Ingredient Salted Caramel Cottage Cheese Ice Cream
- Fruit Ice Lollies
- Healthy 3 Ingredients Chocolate Ice cream
- Healthy Frozen Banana & Peanut Butter Clusters
3 Ingredients Watermelon Sorbet
Ingredients
- 1/2 small watermelon, frozen into cubes
- 1/2 lime juice
- maple syrup
Instructions
- Cut the watermelon into cubes (remove the seeds if any) and freeze on a tray with parchment paper on it. Make sure the cubes are not touching each other.
- Freezer overnight.
- Add all the ingredients to a food processor and blitz. It shouldn’t take more than 15-30 secs.The consistency at this point should be like the one in the video, almost like a granita texture.
- Transfer the mix into a container and flatten it with a spoon. Now you’ll be able to scoop it up and make balls easily.
- If you have any leftover store it in the freezer and take it out for 10-15 mins to defrost slightly before serving.