Watermelon Sorbet

by Laura FrerichsTastemaker in Residence


8 cups of watermelon, cut into chunks, most of the seeds removed
2-4 Tbsp lemon or lime juice
1 1/4 cups water
1 cup sugar (or 1/2 cup honey)


  1. Make a simple syrup by boiling water and sugar until sugar dissolves. Let come to room temp (use an ice bath to speed it up) then chill for 30 minutes. 
  2. Blend watermelon and citrus juice until liquid. You can also add herbs for any extra flavor- basil or mint can never go wrong. Try adding 1/2 a minced jalapeno for a little sweet-spicy kick! Pour through a sieve to remove any remaining seeds, then add the simple syrup.  
  3. Chill for 1 hour, then either use an ice cream maker to churn, OR leave it in the freezer in the container you have it in and stir every 20 minutes to mix ice crystals into the mixture until the entire thing in frozen (if you just let it freeze without stirring it will be a solid block. Stirring incorporates air, making it spoon-able.)