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Watermelon Lime Sorbet Recipe Card - That Sunday Morning Bake Show

Watermelon Lime Sorbet

Sweet, tangy, and wildly refreshing. Like summer in a scoop. Corn syrup keeps it smooth, lime keeps it punchy, and watermelon keeps it clean.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Chill & Freeze: 6 hours
Total Time: 7 hours
Servings: 8

Ingredients

  • 1000 g seedless watermelon cubed
  • 75 g light corn syrup
  • 25 g granulated sugar
  • 2 tbsp fresh lime juice
  • Zest of 1 lime
  • 1/4 tsp kosher salt

Instructions

  • Add ⅓ of the cubed watermelon (330 g) to a small saucepan. Simmer over medium-low heat for 10–12 minutes, stirring occasionally, until reduced by half (about 160 g). Remove from heat and let cool slightly.
  • In a high-speed blender, combine the remaining 670 g fresh watermelon, the cooled reduction, corn syrup, sugar, lime juice, lime zest, and salt. Blend on high for 30–60 seconds until completely smooth.
    1000 g seedless watermelon, 75 g light corn syrup, 25 g granulated sugar, 2 tbsp fresh lime juice, 1/4 tsp kosher salt, Zest of 1 lime
  • Pour the mixture through a fine mesh sieve into a bowl or pitcher. Use a spatula to press it through, discarding any pulp or fibrous bits. This step ensures a silky texture.
  • Cover and refrigerate for 2–3 hours, or until very cold. (Overnight chilling works too.)
  • dd the chilled base to your ice cream maker. Churn according to manufacturer instructions — usually 20–25 minutes, until thick and slushy like a frozen margarita.
  • Transfer to a lidded container. Smooth the top and press a piece of parchment directly onto the surface to prevent ice crystals. Freeze for 2–4 hours, or until firm and scoopable.

Video

Notes

Watermelon

The secret to great sorbet starts here: taste your watermelon first. If it isn’t juicy and flavorful on its own, the sorbet won’t be either. Choose a ripe, seedless melon for the best results. If yours has those pesky pale seeds, no worries, just strain them out thoroughly in step 3 for a silky finish.

Light Corn Syrup

Not for sweetness. It prevents iciness and keeps the sorbet smooth. Curious why corn syrup keeps sorbet scoopable? Read this Serious Eats guide on preventing iciness in frozen desserts.

Fresh Lime Juice & Zest

Fresh-squeezed is key for bright, punchy flavor.

Kosher Salt

Just a pinch enhances the natural fruit flavor.

Nutrition

Serving: 0.5cup
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