Watermelon Sorbet

© 2012 REMCooks.com

Mmmm…good! Luscious watermelon sorbet.

Baby Lady is a huge watermelon fan. Me, not so much. But Spring is here, it’s a beautiful day and the Fort Worth Main Street Art Festival is happening, so I’m in the mood. You see every third week of April Fort Worth hosts the Main Street Art Festival. It’s a juried art festival and invitation is limited. For the last 5 years or so it has been considered one of the top 3 art festivals in the nation. We love to go. There are street acts, live music everywhere, festival food, beer and drinks, and some unbelievable artisans showing and selling their wonderful works. We look forward to it every year and we’re going today. Our diet is toast. Instead, we will eat tremendous amounts of calories, transfats, and ooie, gooey goodness. But we will be outside in the sun, walking, chatting and generally having a blast. Who knows, maybe we will comeback with a new piece of art for the house.

So, in honor of the festive feeling of the Main Street Art Festival, I decided to do this beautiful watermelon sorbet. It is wonderfully refreshing, perfect for this time of year and the blistering summer to come. It’s easy and you will love the flavor. I hope you give this a try.


  • 1 watermelon (we prefer the bigger watermelons with large black seeds as opposed to the seedless watermelons)
  • 1 cup sugar
  • 1/4 cup fresh lime juice


Cut watermelon in half. You want the center, sweet, juicy portion of the watermelon for the sorbet. Cut out and seed roughly 5 cups of watermelon fruit and puree. In a saucepan heat 1 cup purée with 1 cup of sugar over moderate heat, stirring, until sugar is dissolved. Remove from heat and stir into remaining purée with 1/4 cup fresh lime juice. Cover and chill mixture. When cooled, pour the mixture into your ice cream freezer and follow the directions of your ice cream freezer to freeze the sorbet. When done, remove from the freezer and place in the freezer for 30 minutes before serving. Serve & enjoy!

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