Watermelon Sorbet

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Sweet Watermelon Sorbet made with only 3 ingredients. You’ll crave this on a hot summer day.

Side view of watermelon sorbet scooped into ice cream scoop.

This watermelon sorbet is what summer is all about. It is super simple to make and just what you will need to finish out the hottest summer month.

Leave the oven off and grab yourself a heaping scoop of this fresh sorbet.

The best thing about this sorbet is it requires only 3 ingredients – fresh watermelon, pomegranate juice, and sweetened condensed milk. So easy!

All you need for this simple recipe is a freezer-safe container and a blender. Just like my coffee crunch ice cream and fresh blackberry ice cream, no ice cream maker is required.

You will need to freeze the watermelon and pomegranate juice, then puree it in a blender with the sweetened condensed milk. Afterward, freeze it for about 4 hours.

Why this recipe works

  • Fresh, summer ripend watermelon is the star of the show here. A quality fruit will yeild the best flavor.
  • Pomegranate juice is added to give the sorbet color. The flavor isn’t overwhelming and complements the watermelon.
  • Freezing the pomegranate juice and watermelton will help create the sorbet texture.

This watermelon sorbet is such a simple dessert recipe. It comes together in no time and requires only 3 ingredients.

Overhead view of watermelon sorbet in scooped into bowl.

Ingredient notes

  • Watermelon: It’s important to select a good melon since it’s the star of the recipe. You want to make sure it’s ripe and sweet.
  • Pomegranate juice: Bottled juice works perfectly find for this.
  • Sweetened condensed milk: This will make the sorbet creamy and sweet. It’s an important part of the recipe and I don’t recommend substituting it.

How to pick a good watermelon for sorbet?

You’ll need to wisely select your watermelon or the sorbet will be tasteless. Here are a few simple tips to help you choose the sweetest watermelon.

  • Look for a deep, dark green color with creamy, light yellow stripes. The overall color should be dull and not shiny. Underripe melons will be shiny.
  • The “feild spot” or side where the watermelon sat on the ground will be discolored. This spot should be cream and yellow. If it’s white or light yellow, select a different melon.
  • Choose a melon that feels heavy for its size. This means there’s more water content and it will be sweeter.
  • Also rounder melons tend to be sweeter than oval shaped melons.

How to make watermelon sorbet

You don’t need an ice cream maker for this simple dessert recipe!

  1. Freeze cubes of watermelon and cubes of pomegranate sorbet.
  2. Blend frozen watermelon, pomegranate, and sweetened condensed milk until smooth and creamy.
  3. Freeze until firm.

Step by step instructions

Slice the watermelon into 1 to 2-inch cubes, removing the rind. Lay the cubes on a rimmed baking sheet lined with parchment paper and freeze until firm, about 2 hours or overnight.

Frozen diced watermelon in square baking pan.

Pour the pomegranate juice into an ice cube tray and freeze until firm, about 2 hours or overnight.

Add the frozen watermelon cubes, pomegranate cubes, and condensed milk to a food processor or heavy-duty blender and process until smooth and creamy.

Transfer the mixture to a freezer-safe container, cover tightly, and freeze until firm, about 4 hours or overnight.

It really is that simple.

So get yourself a juicy, ripe watermelon and whip up this refreshing summer snack.

Over head of water melon sorbet in ice cream container.

Storage & freezing

  • For best results, enjoy this homemade sorbet within 3 days of making it.
  • Keep the sorbet stored in a sturdy airtight container with minimal space at the top.
  • Place plastic wrap over the surface of the sorbet. Make sure it is touching so it can help prevent ice crystals from forming.

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Overhead of water melon sorbet in ice cream container.

Watermelon Sorbet

Yield: 5 cups
Prep Time: 20 minutes
Freeze Time: 6 hours
Total Time: 6 hours 20 minutes

Sweet watermelon sorbet made with only 3 ingredients and no ice cream maker is needed! You’ll crave this on a hot summer day.


  • 4 cups (608 g) diced seedless watermelon
  • 2 cups (480 g) pomegranate juice
  • ⅔ cup (200 g) sweetened condensed milk


  1. Line a rimmed baking tray with parchment paper. Spread the cubed watermelon in a single layer on the baking sheet.
  2. Pour the pomegranate juice into an ice cup tray, filling the cavities only half full.
  3. Place the tray of watermelon and pomegranate juice in the freezer and freeze until firm, about 2 hours or overnight.
  4. Combine the frozen watermelon, pomegranate juice, and condensed milk in a food processor or powerful blender and process until completely smooth and creamy. You may need to add it in batches. Just pulse between each addition until you’re able to fit everything into the food processor/blender.
  5. Transfer to a freezer-safe container. Place a piece of plastic wrap over the top making sure it is touching the surface, cover with a tight-fitting lid, and freeze for about 4 hours or until firm enough to scoop.


Homemade sorbet is best eaten within 3 days of making it.

Nutrition Information:
Yield: 5 Serving Size: 1 cup
Amount Per Serving: Calories: 222Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 62mgCarbohydrates: 45gFiber: 1gSugar: 43gProtein: 4g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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    1. Thanks for stopping by Matt! This sorbet is truly a refreshing treat and the best part… No ice cream maker required! I’m on my second batch.