Creamy, dreamy sorbet was my favorite ice-cold treat in my childhood. The combination of fruit and cream is wonderfully refreshing.

Yes, you can turn watermelon into a creamy sorbet with just one more ingredient: sweetened condensed milk.

Since watermelon is mostly water and sugar, it's perfect for a sorbet. This watermelon sorbet recipe is a sweet and delicious treat.

Vibrant flavor. Beautiful color. Easy to prepare. Simple and delicious. It's perfect for summer!

Everyone loves a nice, refreshing glass of watermelon juice, but a frozen watermelon sorbet is just as delicious. Since watermelon sorbet is perfect for warm weather and sunshine, it's always good to have a few in the freezer, don't you think?

My watermelon sorbet recipe with watermelon and sweetened condensed milk is one of the best combinations of sweet flavor and creamy texture you can imagine.

How to make watermelon sorbet without an ice cream maker?

The great thing about making watermelon sorbet is that it's so simple and easy. It's pretty much the same as a homemade watermelon smoothie, except you pour it into ice cube trays (and wait).

Watermelon is a great fruit that can be turned into a sorbet even without an ice cream maker because it freezes so well - you just need to remove the rind, cut it into small pieces, and mix it with the condensed milk. Pour into ice cube trays and freeze for at least 4 hours.

I usually leave my ice cubes in the freezer overnight, but if you're in a hurry, your watermelon sorbet will definitely be ready to eat within 4 to 5 hours.

By mixing watermelon and condensed milk and freezing in the ice cube trays until the mixture is firm, you skip the churning in the ice cream maker and get perfectly shaped watermelon sorbet cubes. The sorbet is slightly creamy and absolutely refreshing, helping you turn your weekly watermelon craving into a cool and creamy treat.

Ingredients for Watermelon Sorbet

Watermelon – For this recipe, you need about 500 g of diced watermelon. That's about half of a 1-kilo watermelon.

Sweetened condensed milk – You also need half a cup of sweetened condensed milk - that's the magic ingredient that sweetens, thickens, and stabilizes the finished sorbet.

How to choose the sweetest watermelon for watermelon sorbet

The easiest way to make the best watermelon sorbet is to choose the sweetest watermelon you can buy. When you freeze the watermelon, it tastes a little less sweet than when eaten fresh, so the sweeter, the better.

Here are some of my best tips for choosing the sweetest watermelon in the store:

• When you pick up the watermelon, whether it's small, medium, or large, it should feel heavy for its size.
• Check if the yellow spot has a creamy yellow color. Watermelons develop a yellowish spot on the underside where they rest on the ground as they grow. If this spot is creamy yellow, it's nice and ripe.
• Gently tap the bottom of the watermelon. If you hear a deep, hollow sound, the watermelon is ripe. If you hear a dull sound, the watermelon is probably either under- or overripe.

If you follow these steps, you can be sure you've chosen the best watermelon so your sorbet tastes even better.

FAQs

Is watermelon sorbet healthy?

This watermelon sorbet is free from flavor additives and food coloring, which immediately makes it healthier than any other sorbet or ice cream you'll find in stores.

The great thing about this sorbet is that it uses the naturally sweet and hydrating flavor of watermelon and refines it with sweetened condensed milk. Super delicious and it just screams (healthy!) summer.

Can I make a slightly tangy version of watermelon sorbet?

Yes, you can use the juice of a fresh lime to give your watermelon sorbet a slightly tangy and zesty flavor. Lime juice helps bring out the watermelon flavor even more.

Serving suggestions

If you want to remove the ice cubes from the molds, first let the ice cube tray sit at room temperature for a few minutes and then twist the tray to get the watermelon sorbet cubes.

Garnish with diced watermelon pieces and mint leaves before serving.

Storage suggestions

Store the remaining watermelon sorbet cubes in a plastic bag in the freezer.

Ingredients

• 500 g (about ½ medium-sized) fresh watermelon, preferably the seedless variety
• ½ (about 125 g) cup sweetened condensed milk
• A few mint leaves for garnish
   

Instructions

Cut the watermelon into pieces and carefully remove all seeds. Drain off the excess water and place the pieces in a blender jar.

Add the condensed milk and mix at low speed for about 2 minutes until the fruit is thoroughly combined with the creamy milk.

Die Mischung in Eiswürfelbehälter füllen und 4-5 Stunden oder bis zum Festwerden einfrieren.

Garnish with mint leaves before serving.

Tips

• Use either a funnel or a jug to pour liquids in order to get the watermelon condensed milk mixture into the ice cube trays. Make sure to leave a little space at the top so the sorbet cubes can freeze and expand!
• If you want to remove them from the molds, let the ice cube tray sit at room temperature for a few minutes and then twist the tray to take out the watermelon sorbet cubes.
• Store the remaining watermelon sorbet cubes in a plastic bag in the freezer.

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