Fresh 3-Ingredient Watermelon Mint Sorbet
A simple, refreshing summer sorbet made with just watermelon, fresh mint, and a sweetener. This easy recipe captures the sweet, juicy essence of watermelon with a subtle hint of mint.
- Prep Time: 10 minutes
- Cook Time: 4 hours (freezing time)
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups (600 grams) seedless watermelon, cubed and chilled
- 10–12 fresh mint leaves, washed and patted dry
- 2 to 3 tablespoons granulated sugar or honey (or preferred sweetener)
Instructions
- Cut about 4 cups (600 grams) of seedless watermelon into cubes and chill.
- Place watermelon cubes, fresh mint leaves, and sugar or honey into a blender or food processor.
- Pulse a few times, then blend on high until smooth but still slightly textured, about 1 to 2 minutes.
- Taste and adjust sweetness by adding more sugar or honey if needed, then pulse briefly again.
- Optional: strain the puree through a fine mesh sieve for a smoother texture, pressing with a spatula to extract juice.
- Transfer the sorbet base into a shallow freezer-safe container, spread evenly, cover, and freeze for at least 4 hours until firm.
- Every 30 to 60 minutes during freezing, stir vigorously with a fork or whisk 3-4 times to break up ice crystals and keep texture creamy.
- Once firm and scoopable, serve immediately. If too hard, let sit at room temperature for 5 minutes before scooping.
Notes
Do not over-blend to keep some texture. Stirring during freezing is important to prevent icy texture and maintain creaminess. Adjust sweetener based on watermelon ripeness. Fresh mint leaves are preferred over extract for best flavor. Sorbet can be stored in an airtight container in the freezer for up to 1 week. Let sorbet soften at room temperature for 5 minutes before serving if too hard.
Nutrition
- Serving Size: About 1/2 cup (125 m
- Calories: 6080
- Sugar: 1418
- Carbohydrates: 1520
- Fiber: 1
- Protein: 0.5
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