Watermelon Sorbet

By Mark Bittman

Updated Feb. 28, 2024

Watermelon Sorbet
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris
Total Time
Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.
Rating
4(302)
Comments
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There are no bad watermelons, but how can you improve your chances for a ripe, delicious one? The cheater’s answer is to buy them at a farm stand or a farmers’ market, where not only are they likely to be tastier but will also come with a seasoned pro to help. If you’re in the grocery store, you might have to get a little rough: put your ear close and slap the side of the watermelon. If it makes a hollow sound, you’re in business.

Featured in: Watermelon All Day Long

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Ingredients

  • a small watermelon
  • ½cup yogurt
  • 2tablespoons sugar
  • 1tablespoon of lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

171 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 4 grams protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they’re frozen, put them in a food processor with ½ cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.

Ratings

4 out of 5
302 user ratings
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Comments

Sheryl

I've made this many times and love it. When I don't have yogurt on hand, I use a little evaporated milk. Depending on the flavor and sweetness of the melon, I sometimes add more sugar or Spenda. I don't do an entire melon at once, and I don't freeze the watermelon in chunks. I liquefy melon and juice in blender, freeze in ice trays, & save in freezer bags to use as needed to make a few servings. The Vitamix Professional quickly converts cubes to a fabulous sorbet.

Catherine DiNardo

Made this with cantaloupe and had to up the yogurt to 6 oz to make it process smoothly. So simple, came out great and really liked the consistency.

Deborah

This came out perfectly. I had no problems with the texture, which was light but a bit creamy from the yoghurt.
One thing I ended up doing while working with my food processor was to cut the frozen watermelon chunks into smaller pieces and add them a little at a time with the blade running.

Nurse Ann

When choosing watermelon, the lighter colored is sweeter.

HSK

How far ahead can I make this? Will it be too frozen if I make days in advance?

phoebe

Pinkberry Smoothie 1c frozen watermelon chunks 1c frozen strawberries 1/2 plain yogurt 1/3 c lemon juice pinch or 2 grinds pink himalayan salt pulverize/blend/puree/vitamix drink w large straw

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