Watermelon Melon Sorbet
Bright two-tone watermelon and honeydew sorbet made with fresh fruit, lemon, and mint. Naturally sweet, dairy-free, and perfect for cooling down on hot days.
Equipment
- 1 | Blender |
- 2 | Freezer-safe containers | shallow
- 1 | Ice cream scoop |
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 4 | cups | watermelon | cubed
- 3 | cups | honeydew melon | cubed
- 2 | | lemons | juiced
- 2 | tbsp | sugar or honey | optional
- 1 | handful | fresh mint leaves | for garnish
- 0.5 | cup | sparkling water | optional
Instructions
- Scoop watermelon flesh into a blender and remove large seeds.
- Add half the lemon juice and optional sugar; blend until smooth.
- Pour red puree into a shallow freezer container.
- Blend honeydew with remaining lemon juice until smooth.
- Pour green puree into a second container.
- Freeze both at least 4 hours, stirring once halfway.
- Scoop green sorbet into glasses, then top with red scoops.
- Garnish with mint and serve immediately.
- Tip: Shallow containers freeze faster and more evenly.
- Tip: Taste the puree before freezing and adjust sweetness if needed.
Notes
Store covered in the freezer up to 2 weeks.
Let soften a few minutes at room temperature before scooping.
Skip added sugar if the melon is very ripe and sweet.
Sparkling water is optional and adds a light fizz if used.
Let soften a few minutes at room temperature before scooping.
Skip added sugar if the melon is very ripe and sweet.
Sparkling water is optional and adds a light fizz if used.