Print

Easy No-Churn Watermelon Sorbet: Best Labor Day Dessert

easy no-churn watermelon sorbet - featured image
Print Recipe

This Easy No-Churn Watermelon Sorbet is a refreshing, dairy-free dessert made with just 4 ingredients and no ice cream maker. It’s the perfect light and sweet treat for Labor Day or any hot summer day.

Ingredients

Scale
  • 6 cups cubed and seeded watermelon (about 1 medium watermelon)
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon salt

Instructions

  1. Make the simple syrup: In a small saucepan, combine the sugar and water. Place over medium heat and stir occasionally until the sugar is completely dissolved and the mixture is clear, about 2-3 minutes. Do not let it boil vigorously. Remove from heat and let the syrup cool completely.
  2. Prepare the watermelon: Cut the watermelon into roughly 1-inch cubes. Remove any seeds if using seeded watermelon.
  3. Blend the watermelon: Working in batches if needed, add the watermelon cubes to a blender. Blend on high until completely smooth, about 30-60 seconds.
  4. Strain the puree (optional but recommended): Place a fine-mesh strainer over a large bowl. Pour the watermelon puree through the strainer, using a spatula to press the liquid through. Discard the pulp.
  5. Combine the ingredients: To the strained watermelon puree, add the cooled simple syrup, lemon juice, and salt. Whisk or stir until well combined. Taste and adjust sweetness or lemon juice if needed.
  6. Freeze the mixture: Pour the mixture into a 9×5-inch loaf pan or shallow freezer-safe container. Place it in the freezer, uncovered, for about 1 hour.
  7. The ‘no-churn’ secret: After 1 hour, the edges should be starting to freeze. Take a fork and vigorously scrape and stir the mixture, breaking up any ice crystals. Return the pan to the freezer.
  8. Repeat the process: Every 30-45 minutes for the next 2-3 hours, take the pan out and give the mixture a good stir with a fork. The mixture will get thicker and more slushy with each stir.
  9. Final freeze: Once the sorbet is thick and smooth, cover the pan with plastic wrap or a lid and let it freeze for at least 4 more hours, or preferably overnight.

Notes

For a smoother texture, you can add 1 tablespoon of corn syrup or 1 teaspoon of vodka to the mixture before freezing. If the sorbet becomes too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping. For best results, use a ripe, sweet watermelon.

Nutrition

Keywords: watermelon sorbet, no-churn sorbet, easy sorbet, dairy-free dessert, vegan dessert, Labor Day dessert, summer dessert

Find it online: https://leilameals.com/easy-no-churn-watermelon-sorbet-best-labor-day-dessert/