Watermelon Sorbet

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Watermelon Sorbet

Watermelon Sorbet


  • 1 cup sugar
  • 1 tablespoon white crème de menthe or Campari optional
  • 3 cups ripe watermelon flesh


  • 1. Place the sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in the crème de menthe, if using. Chill the syrup.

    2. Remove the seeds from the watermelon flesh. Place the flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.

    3. Freeze sorbet in an ice-cream maker according to the manufacturerÂ’s instructions. Store, frozen, in an airtight container.

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