Watermelon Sorbet
Updated Feb. 28, 2024
- Total Time
- Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.
- Rating
- Comments
- Read comments
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Ingredients
- a small watermelon
- ½cup yogurt
- 2tablespoons sugar
- 1tablespoon of lemon juice
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
- 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.
Private Notes
Comments
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.
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.
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.
My final product ended up delicious but a little too icy, especially after spending time in the freezer. Blending in the processor required removal of the top half and blending in batches. I think smaller cubes added sequentially and perhaps a bit more dairy would have helped. I will try again.
Don’t skip the sugar. I did (because I wasn’t paying attention, not to be low sugar), and it’s just not the delightful dessert I was expecting. Maybe I’ll try eating it with honey on top or something. I did try adding a bit of flaky sea salt on top, and that brought out the watermelon…but still not quite right.
Used lime juice, unmeasured but probably no more than a half tablespoon. Flavor was great. Texture good. Need to do in two batches for a quite small melon. I'm not sure it why we are directed to freeze for an hour after processing since mine seemed just right without that final step.