Watermelon-Lime Sorbet

Tripp
Watermelon lime sorbet
Simple and beautiful

We’d eaten half a watermelon over the weekend, and what was left had gone soft. I wasn’t about to toss it, so I turned it into something colder, sharper—and slightly worse for you. Lime gives it balance, mint adds a quiet lift, and somehow it tastes like I meant to do it all along. This is a practical way to use your leftover watermelon and to extend its greatness.

Watermelon lime sorbet base
The base
Watermelon lime sorbet in Cuisinart ICE-100
ICE-100 going to town
Watermelon lime sorbet finished and scooped into a bowl
The End

Ingredients

  • 770g ripe watermelon, cubed (seedless or deseeded)

  • 250g white sugar

  • 4 tablespoons fresh lime juice (about 2 limes)

  • 1 tablespoon lime zest

  • 1/4 teaspoon fine sea salt

  • Small handful fresh mint leaves, bruised

  • Optional: 1–2 tablespoons light corn syrup (for improved texture and scoopability)

Instructions

  1. Blend the watermelon, sugar, lime juice, zest, and salt until smooth.

  2. Add the mint: Gently bruise a small handful of fresh mint leaves and stir them into the base.

  3. Chill and infuse: Let the mixture sit in the fridge until completely chilled (or for about 15 minutes if your watermelon was already cold) while your ice cream maker pre-chills.

  4. Strain the base through a fine mesh sieve to remove pulp and mint leaves.

  5. Churn the strained base in a Cuisinart ICE-100 using the gelato paddle. It should take about 40 minutes, or until thick and smooth.

  6. Freeze: Transfer to a container, press parchment or plastic wrap against the surface, and freeze for 2–4 hours for best texture.

Notes

  • The salt helps balance sweetness and brighten flavor.

  • Corn syrup is optional, but helps prevent iciness—especially with watermelon’s high water content.

  • Try variations like basil instead of mint, or a small splash of tequila for an adult twist (apparently women do this at wedding and baby showers?).