Honey and Mint Watermelon Sorbet Recipe | When I think of summer, I think of hauling a giant watermelon from the car into a party with loved ones. You’re outside, it’s hot, but nobody cares because the drinks are cold and the conversation is good.
Today I’m setting out to capture the best parts of summer in one tasty treat. It’s an icy bowl of summer’s favorite fruit watermelon kicked up a notch with honey and sugar, tangy lime, and mint finished with a pinch of citrusy heat in Tajin seasoning.
There’s an official invitation to a refreshing party for your taste buds in every spoonful of this watermelon sorbet recipe! So many flavors going on in the best possible way.
What is sorbet?
I guess we can call it similar to sherbet except it has no dairy in it. Sorbet is a frozen dessert made with fruit juice, fruit puree, wine, or liqueur that has been sweetened with sugar or honey or a combination of both.
Basically, it’s a sweet, icy, refreshing way to beat the heat and a blank canvas for so many delicious flavor possibilities! I did a peach, honey, and mint sorbet not too long ago and loved it so much. With the summer temperatures climbing outside, I wanted to try some of those flavors with watermelon–plus a few more.
I love cracking open a watermelon and digging in with a spoon right away, putting in fruit salads, and in popsicle form. This honey and mint watermelon sorbet recipe ended up tasting better than I ever could have imagined.
What is in this watermelon sorbet recipe?
- fresh lime juice
- fresh mint
- Tajin seasoning (optional)
How to make honey and mint watermelon sorbet
First, we make a simple syrup of sorts, but instead of sugar and water, we combine sugar, honey, lime juice, and mint in a small saucepan. Over medium-high heat, bring the pan up to a low boil, stirring until the sugar dissolves and you have one uniform mixture. Remove it from the heat next and let it cool.
While your sugar syrup is cooling, puree watermelon cubes in a blender or food processor, working in batches until it’s all blitzed. Pour the puree into a large bowl through a fine-mesh strainer to make sure it’s nice and smooth.
Next, combine the watermelon puree with your cooled syrup until they’re well incorporated. Pour the mixture into an ice cream maker and run it according to the directions that came with the machine.
Once it’s ready, you can either serve it right away or place it in a shallow dish, cover it, and store it in the freezer until you’re ready for dessert or a cold treat. Simply flake it with a fork until it’s nice and broken up, and it’s ready to go. You can add a little pinch of Tajin seasoning over your serving for a citrusy kick, or it will taste great on its own!
How to make watermelon sorbet without an ice cream maker
If you don’t have an ice cream maker, fear not! This watermelon sorbet recipe can still be in your hands in a matter of hours. The easiest way to make sorbet without an ice cream maker is to follow the recipe but pour the sorbet mixture on a large rimmed sheet pan lined with parchment paper and leave it in the freezer overnight, if possible, but for sure until it’s frozen solid.
Once it is frozen, remove the sorbet from the parchment (thanking your past self for taking the time to make this step way easier) and break it into chunks. Then place the frozen watermelon goodness in a food processor or blender and whir until smooth. Done!
Beat the heat with a sweet treat
In case you couldn’t tell with this watermelon sorbet recipe, I like my sweets with more nontraditional flavors. Exhibit A: For creamy frozen desserts, chocolate and vanilla ice cream are delicious and everything, but give me coconut any day.
If you’re on the fence about coconut, hear me out. Allow me to introduce you to these coconut cream popsicles and these grown-up rum and coconut popsicles (my favorite holiday cocktail in the world in summer popsicle form)!
Exhibit B: the frozen treat recipes on this website. If you want to mix up your dessert rotation, I highly recommend this peach and ginger ice cream with rum caramel, this peanut butter pretzel icebox cake, these Arnold Palmer popsicles, and this orange blossom and olive oil gelato. Your taste buds will never get bored.
So as you can see, this delicious honey and mint watermelon sorbet fits in nicely. They’re the perfect way to beat the heat with a sweet treat.
I’ll just see myself to my freezer for some more sorbet now.
- 1/2 cup granulated sugar
- 1/3 cup honey
- 1/4 cup fresh lime juice
- 4 mint leaves
- 3 pounds watermelon, rind and seeds removed, cut into chunks
- Tajin seasoning (optional)
- In a small saucepan combine sugar, honey, mint, and lime juice.
- Heat the saucepan over medium-high heat and bring the sugar mixture to a slow boil. Gently stirring until the sugar has dissolved.
- Remove the syrup from heat and let cool.
- In a blender puree half of the watermelon and strain through a fine-mesh strainer into a large bowl. Repeat with remaining watermelon.
- Add cooled syrup to the watermelon juice and mix until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Serve the sorbet right away or spread into a shallow dish, cover, and place in the freezer. When ready to serve flake mixture with a fork and scoop into bowls.
- Sprinkle with Tajin seasoning for a hint of citrus and spice.
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Amount Per Serving: Calories: 147Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 97mgCarbohydrates: 38gFiber: 1gSugar: 35gProtein: 1g