How To Make Sherbet with Watermelon

A glass of pink watermelon smoothie with a spoon, surrounded by watermelon cubes on a white surface with a striped cloth.

How To Make Sherbet with Watermelon

This homemade watermelon sherbet is a smooth, refreshing frozen dessert that is perfect for warm weather. With its vibrant color and creamy texture, it delivers fresh watermelon flavor without needing an ice cream maker.

Course Dessert, Desserts

Cuisine American, International

Keyword homemade orange sherbet, homemade sherbet, ice cream maker, make sherbet, orange sherbet, rainbow sherbet, raspberry, sherbet, sherbet recipe, sorbet, sweeten

Prep Time 15

Freeze 2

Servings Servings

Calories 30kcal

Author Zuzana Paar

Equipment

1 High-Speed Blender
1 Freezer-Safe Container
1 Spatula or Spoon
1 Ice Cream Scoop

Ingredients

4 Cups Watermelon Chunks frozen and seedless
1 Cup Sugar Free Condensed Milk

US Customary - Metric

Instructions

Freeze watermelon chunks until solid, then measure the watermelon and sugar-free condensed milk.
Blend the frozen watermelon and condensed milk until smooth and creamy.
Transfer to a freezer-safe container, cover, and freeze about 2 hours until scoopable.
Let sit 2–3 minutes, then scoop into bowls or cones and serve immediately.

Notes

Freeze the watermelon chunks completely solid before blending. Partially frozen watermelon makes the mixture watery rather than thick and creamy.
Use a shallow container rather than a deep one for the most even freeze from edge to edge.
Press plastic wrap directly onto the sherbet surface before putting the lid on to prevent ice crystals from forming on top during storage.
Try it with raspberry or orange chunks in place of the watermelon for a completely different color and flavor using the same two-ingredient method.

Nutrition