Watermelon Sorbet

watermon sorbet with chocolate seeds [donotprint]Welcome!  My name is Brandon Matzek and this is Kitchen Konfidence.  I am starting with Watermelon Sorbet because this recipe is fun, whimsical, easy and simply delicious.  You will find these same characteristics in many of the recipes to come.  Perfect for any Summer picnic or backyard BBQ, this cool and refreshing sorbet captures the pure essence to watermelon.  I served these Watermelon Sorbet slices at a recent dinner party with some of my close friends.  The presentation had everyone smiling in disbelief and the taste had them asking for seconds![/donotprint]

limes, juiced limes, watermelon juice, watermelons, hollow watermelons, juicer Watermelon Sorbet
adapted from The Perfect Scoop by David Lebovitz.

3 cups watermelon juice (I used the juice of one small, seedless watermelon)
½ cup sugar
Generous pinch of salt
1 tablespoon freshly squeezed lime juice
2 tablespoons vodka (optional)
2 tablespoons semi-sweet chocolate chips (optional, highly recommended)

watermelon sorbet, limes, juiced limes, watermelon, watermelon juice, hollow watermelon Scoop flesh away from the skin and rind of the watermelon (reserve rinds).  Puree flesh in a food processor or blender.  Strain puree into a large bowl to eliminate any rouge seeds. Place hollowed out watermelon rinds in the freezer covered in plastic wrap and freeze until solid (about 2 hours).

In a small saucepan, heat ½ cup of watermelon juice with the sugar and salt, stirring until sugar is dissolved. Remove from heat, let cool a bit and then combine with the remaining watermelon juice, lime juice and vodka.

Chill the watermelon mixture, covered, until cold.  Freeze sorbet in an ice-cream maker according to the manufacturer’s instructions. When sorbet is three quarters of the way done, add the semi-sweet chocolate chips and continue to freeze until frozen.

Once the sorbet and rinds are ready, fill the frozen watermelon rinds with sorbet, smoothing it with a silicon spatula.  Cover sorbet with plastic wrap and freeze until very firm (about 2 hours).  Once firm, slice rinds into watermelon slices* (take your time and be careful with the knife here).

Makes 10 – 12 small slices.

*  Freezing the sorbet in the rind and slicing is purely for presentation.  You could skip slicing the rinds and serve directly from the watermelon “bowls” or you could skip using the rind all together and serve in regular bowls or martini glasses.


  1. says

    Simply stunning Brandon and you know how much I like sorbet. As soon as watermelons come back in season in my part of the world I will be making this. I had wanted to last summer. Beautiful composite pics.


  2. Brandon Matzek says

    Thank you Sam! I really enjoy making seasonal sorbets. So easy and delicious. Keep in touch!

  3. Brandon Matzek says

    @Tiffany I am on the same page as you with the vodka! Did you know it also helps prevent ice crystals from forming on the sorbet (keeping it a good consistency)?

    @Rae Yes! Please let me know how it turns out.


  1. […] It was around this time last year that my roommate first brought home an ice cream maker.  I remember being so excited.  Like really excited.  Over the years, I had seen so many mouth-watering recipes for all sorts of ice cream, but I never had the equipment to prepare them.  Since acquiring the ice cream maker, I’ve made countless cold creations including ice cream, fro yo (aka frozen yogurt), gelato and sorbet. […]

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