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Bowl of watermelon sorbet with mint, surrounded by fresh watermelon slices

5-Minute Watermelon Sorbet

Emily Wilson
A refreshing 2-ingredient watermelon sorbet that’s vegan, dairy-free, and ready in minutes using just frozen melon and lemon juice.
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Prep Time 5 minutes
Freezing Time 3 hours
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 4 bowls
Calories 44 kcal

Equipment

  • Blender
  • Cutting Board
  • Freezer-safe container
  • Spatula

Ingredients
  

Main Ingredients

  • 4 cups Watermelon cubed and seedless, frozen until solid
  • 1 tablespoon Lemon juice freshly squeezed for best flavor
  • 1 teaspoon Honey or agave optional, only if watermelon is not sweet enough

Instructions
 

  • Step 1: Cut watermelon into small cubes and place on a baking sheet. Freeze until fully solid, about 3 hours.
  • Step 2: Add frozen cubes to a blender or food processor along with lemon juice. Blend until smooth and creamy.
  • Step 3: Taste and add sweetener if needed. Blend again briefly if added. Serve immediately or freeze until ready.

Notes

For extra flavor, add a few mint leaves or a splash of lime juice. Sorbet can be stored for up to 3 months but may need softening before serving.

Nutrition Facts (Per Serving)

  • Calories: 44 kcal
  • Carbohydrates: 13.8 g
  • Protein: 0.6 g
  • Fat: 0.1 g
  • Saturated Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 8 mg
  • Potassium: 134 mg
  • Fiber: 1.1 g
  • Sugar: 12.8 g
  • Calcium: 11 mg
  • Iron: 0 mg
Keyword frozen fruit treat, summer dessert, watermelon sorbet