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top view of two cups of watermelon sorbet in white bowls surrounded by watermelon wedges and mint leaves on a white board

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

  1. In a small saucepan over medium heat, add the ingredients for the simple syrup.
    a hand adding in a spoon of collagen to the simple syrup in the pot
  2. Use a whisk to blend and dissolve the sugar and collagen in the water.
    a hand using a whisk to whisk in all ingredients of the simple syrup in a pot until smooth.
  3. 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.
  4. 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.
    the collagen simple syrup is ready to use in the watermelon sorbet recipe and poured in a glass cup
  5. Once the syrup has cooled, toss it in a large bowl with the wtsremelon chunks.
    a lage bowl of cubed watermelon and a hand adding the simple syrup to the watermelon
  6. 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.
    a large freezer bag filled with the watermelon and sealed is ready for the freezer
  7. 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!
    fully frozen watermelon chunks in a ziploc bag
  8. Place the wtaremelona nd syrup mixture in a ziploc and freeze them straight in a single layer.
  9. Once frozen, take out your food processor.
    the frozen watermelon chunks going in a food processor and ready to blitz into a sorbet
  10. Work in batches because you need to make sure to get the perfect texture. This step is KEY in making the sorbet.
  11. 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.
    a hand holding off a spoon showing the processed watermelon sorbet recipe over the bowl of food processor
  12. This is YOUR sorbet right there!
  13. 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.
    close up of one cup of watermelon sorbet with two scoops in a white bowl and a wooden spoon, and a garnish of mint
  14. 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.

Watermelon sorbet FAQ's

What is sorbet?

Sorbet means 'ice water' and is traditionally flavored water that is frozen. Sorbet is 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?

It's easy to get mixed up between the two as they are both iced sweet treats and sound very similar. But sherbert is also made with the addition of other ingredients like milk or cream, whereas sorbet only has fruit, flavoring, and water.

 

 

Nutrition Facts
Watermelon sorbet
Amount Per Serving
Calories 100 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 6mg0%
Potassium 361mg10%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 1829IU37%
Vitamin C 26mg32%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.