Watermelon Sorbet - Rachael Ray In Season

Watermelon Sorbet

Watermelon Sorbet
  • Prep Time
  • 8Servings


  • 5 pounds seedless watermelon, cut into small chunks (6 cups)
  • 1/4 cup sugar
  • Grated peel of 1 lime
  • Pinch salt
  • 1/2 cup light corn syrup


Using a blender, puree the watermelon; you will need 4 cups watermelon puree.

In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.

Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.