Watermelon-Lime Sorbet

Watermelon-Lime Sorbet Recipe

Watermelon-Lime Sorbet captures the essence of the season’s most celebrated qualities. Simple yet sublime, each spoonful of this creamy indulgence speaks to the everyday magic of a relaxed summer day.

Watermelon-Lime Sorbet
Makes 5 cups
  • 1 cup granulated sugar
  • 1 cup water
  • ¼ cup fresh lime juice (approximately 2 medium limes)
  • 1 large pasteurized egg white
  • 4 cups cubed seedless watermelon
  • ½ teaspoon kosher salt
  • Garnish: mint sprigs, lime wedges
  1. In a small saucepan, combine sugar and 1 cup water. Bring to a boil over medium heat, stirring occasionally. Cook, uncovered, until sugar is dissolved and mixture is reduced to ¾ cup, 15 to 20 minutes. Let cool slightly.
  2. Transfer to a small bowl; refrigerate until cold, 10 to 15 minutes.
  3. In the container of a blender, combine lime juice, egg white, watermelon, and salt; process until smooth. With blender running, gradually add simple syrup until combined.
  4. Pour mixture into the cylinder of an ice cream maker; freeze according to manufacturer’s instructions. Serve immediately or freeze in an airtight container, allowing headspace for expansion, for up to 2 weeks. Garnish with mint and lime wedges, if desired.


For this recipe and more, collect your issue of the July/August 2021 issue, available at Victoriamag.com.

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