Watermelon Sorbet Recipe


  • cup Water
  • 1/3 cup Sugar
  • 1 tbsp Lemon juice
  • 1/3 cup light Corn syrup
  • 4 cups Watermelon, cubed


  1. Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
  2. In a blender puree the watermelon (seeds and rind removed).
  3. Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
  4. Freeze until desired consistency is obtained.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

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