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Watermelon Sorbet Recipe

Watermelon Sorbet

Adapted from The Perfect Scoop by David Lebovitz.

Servings 10 slices


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


  1. 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).
  2. 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.
  3. 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.
  4. 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).

Recipe Notes

* 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.