Name: Watermelon sorbet
Prep time: 5 min
Cook time: 3 min
Ingredients: ¾ cup sugar; ¾ cup water; 2 Tablespoons GLG Collagen Unflavored; 1 large watermelon (peeled, deseeded and cut up into 1 inch cubes); 1 tablespoon lemon juice or lime juice

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There’s nothing quite so refreshing as watermelon, especially when used in this watermelon sorbet. It’s perfect for a warm summer’s day when you want a sweet treat that’s full of all the goodness of watermelon. This watermelon sorbet recipe is extra special as we’ve added collagen peptides to give this satisfying sorbet a health boost.

Why Watermelon Sorbet?

Watermelon sorbet is a healthy dessert option that’s really easy to make. Unlike ice cream, it’s dairy-free and so a lovely treat for those with allergies. This watermelon sorbet recipe is super easy to make and requires no special equipment so enjoying this recipe is no effort at all.

If you don’t have an ice cream machine, you can still enjoy a refreshing sorbet following this easy recipe and TIPS for the perfect texture.

Another thing you can make with this sorbet recipe is a refreshing Watermelon Slushie!!

If you’ve been following me for a while you’ll know that I love GLG Collagen and have used them in plenty of recipes like : Panna Cotta, Tropical Smoothie and my Dalgona Coffee three ways.

Collagen peptides are a food supplement made up of amino acids. These amino acids are the building blocks that make up our hair, nails, and skin as well as supporting joint health. By taking collagen peptides there is some evidence that they can help keep these parts of the body in good shape, so if you can add them into your recipes, then why not?

My favorite brand is the Great Lakes wellness, you can browse their many flavored collagens and explore cooking with gelatin.

What do you need to make watermelon sorbet?

As I said, this is a really straightforward recipe with few ingredients, so you can whip this up without too much preplanning. All you need for this recipe is watermelon, sugar, water, and collagen peptides. The only equipment you need is a food processor to whip it all up at the end.

How to Make Watermelon Sorbet

Firstly, you need to make the Collagen simple syrup.

To make the collagen syrup make a simple syrup with equal parts sugar and water and mix them together in a pan on medium heat.

Then add your GLG collagen peptide powder to the syrup. About 2 tablespoons.

Stir it in and the collagen will quickly dissolve into the syrup.

Take it off the heat when it comes to a boil and then leave it to cool right down.

Next you’ll prep the watermelon.

Chop the flesh of the watermelon up into small watermelon chunks in a large bowl.

Mix in the cooled off simple syrup with collagen and toss well.

Depending on how sweet your watermelon is and how sweet you want your sorbet to be, you can mix in the whole amount or just a half cup.

Now place the watermelon and syrup mixture into freezer bags, and put them into the freezer.

You then need to get the watermelon to freeze completely.

Now take the frozen watermelon and put it into your food processor and a squeeze of lime juice or lemon juice. Whizz it all up into a smooth sorbet and enjoy immediately.

Depending on the size of your processor, you might need to process it in batches. If your sorbet starts to melt, you can place it in the freezer for a couple of hours max.

Watermelon Sorbet Tips

Always start this recipe by making the collagen syrup since it needs to cool down before mixing it with the watermelon.
Use quality GLG collagen in your recipe, the unflavored collagen was my choice today as I wanted the watermelon flavor to shine.
Don’t over cook the collagen, as soon it boils for a minute and dissolved completely, remove it off the heat.
When chopping your watermelon, make sure you cut them into small enough chunks. If you cut them smaller, they will whizz up smoothly. If they are frozen too big, then when it comes down to processing it, you will get a more gritty sorbet that won’t be as satisfying.
Make sure you process the frozen watermelon in small batches to avoid having a runny sorbet with chunks of frozen watermelon.
It’s best to eat this sorbet immediately due to the way it’s been made. As it hasn’t been made with an ice cream maker, you can’t refreeze it for too long.
Freezing this recipe for too long after it’s been processed together means it will just turn into a block of ice instead of smooth watermelon sorbet.

This is such a lovely recipe to make for a summer treat and can be enjoyed by both adults and kids alike. With the addition of GLG collagen peptides, this lovely dessert also becomes a healthy food for you to enjoy. Once you’ve tried this simple but delicious iced dessert, you’ll be making it again and again.

Watermelon sorbet FAQ’s

What is sorbet?

Sorbet means ‘ice water’ and is traditionally flavored water that is frozen. You’ll find sorbet often made using sweetened water and fruit processed altogether and frozen.

Is sorbet vegan?

You can make sorbet vegan, but this watermelon sorbet recipe is not. Since I’ve added collagen peptides, which come from animals, this healthy summer treat isn’t vegan. You can make it vegan by leaving the collagen peptides out.

Is sorbet dairy-free?

Yes, this watermelon sorbet is completely dairy-free, so perfect for those who can’t have dairy and would like a similar summer treat to ice cream.

Can I use anything other than a food processor to make the watermelon sorbet?

If you don’t have a food processor, you can also use a large bowl and a hand processor and puree the watermelon in batches.

What is the difference between sherbet and sorbet?

You probably get mixed up between the two as they are both iced sweet treats and sound very similar. Sherbet is like a sorbet but made with the addition of other ingredients like milk or cream, whereas sorbet only has fruit, sweetener, and water.

More Summer Recipes

Watermelon Salad Wedges

Labneh Dip with Zaatar Pistachio Mint Olive Topping

Homemade Ice Cream Pops

Blackberry Mojito – A Virgin Mojito Recipe

Homemade Summer Ice Cream Cake

Halloumi Cheese Salad

5 from 11 votes

Watermelon sorbet

There's nothing quite so refreshing as watermelon, especially when used in this watermelon sorbet. It's perfect for a warm summer's day when you want a sweet treat that’s full of all the goodness of watermelon. This watermelon sorbet recipe is extra special as we've added collagen peptides to give this satisfying sorbet a health boost.

Course Dessert, ice cream, Party Food

Cuisine American

Keyword how to make sorbet, ice cream, sorbet, sorbet recipe, Watermelon, watermelon recipes, watermelon sorbet

Prep Time 5 minutes

Cook Time 3 minutes

Freezing Time 6 hours

Servings 14 scoops

Calories 100 kcal

Author Mahy

Ingredients

Simple Syrup:

¾ cup sugar
¾ cup water
2 Tablespoons GLG Collagen Unflavored

Watermelon:

1 large watermelon peeled, deseeded and cut up into 1 inch cubes
1 tablespoon lemon juice or lime juice

Instructions

In a small saucepan over medium heat, add the ingredients for the simple syrup.
Use a whisk to blend and dissolve the sugar and collagen in the water.
When the mixture starts to boil, lower the heat to medium low and boil it for just a minute to make sure the syrup is smooth and dissolved.
Pour the syrup into a glass cup or bowl and allow it to cool. You can alternatively place the syrup in the fridge too if you’re rushed.
Once the syrup has cooled, toss it in a large bowl with the wtsremelon chunks.
The amount of syrup you add is completely optional and depengds largey on how sweet your watermelon is, and on how sweet you want the sorbet to be.
Remember that while the watermelon may taste sweet, as it freezes it will dilute a bit, so add more syrup than you may thing you need. Afterall ice creams and sorbets are a sweet treat!
Place the wtaremelona nd syrup mixture in a ziploc and freeze them straight in a single layer.
Once frozen, take out your food processor.
Work in batches because you need to make sure to get the perfect texture. This step is KEY in making the sorbet.
Add in the frozen watermelon filling the food processor to half its capacity (maximum) and then add a squirt of lemon juice, and process until smooth and creamy.
This is YOUR sorbet right there!
As you repeat the process with the remaining watermelon chunks, you may notice that the sorbet has started to melt. So place it in the freezer for an extra 1-2 hours at most to solidify.
Serve the sorbet right away from the food processor or from the freezer and ENJOY!!!!

Recipe Video

Recipe Notes

Watermelon Sorbet Tips

Always start this recipe by making the collagen syrup since it needs to cool down before mixing it with the watermelon.
Use quality GLG collagen in your recipe, the unflavored collagen was my choice today as I wanted the watermelon flavor to shine.
Don’t over cook the collagen, as soon it boils for a minute and dissolved completely, remove it off the heat.
When chopping your watermelon, make sure you cut them into small enough chunks. The smaller they are cut, the better they will whizz up smoothly. If they are frozen too big, then when it comes down to processing it, you will get a more gritty sorbet that won't be as satisfying.
Make sure you process the frozen watermelon in small batches to avoid having a runny sorbet with chunks of frozen watermelon.
It’s best to eat this sorbet immediately due to the way it's been made. As it hasn't been made with an ice cream maker, you can’t refreeze it for too long.
Freezing this recipe for too long after it's been processed together means it will just turn into a block of ice instead of smooth watermelon sorbet.