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One-Ingredient Watermelon Sorbet
One-Ingredient Watermelon Sorbet
Photo: Liz Andrew/Styling: Erin McDowell

It’s mid-July. You’ve stopped blow-drying your hair. You hardly wear shoes (other than to work). You haven’t turned on your oven in weeks. You’re all about the simple life right now, and this recipe for watermelon sorbet couldn’t be any simpler. Just freeze a cubed watermelon until its solid, blend it into a smooth puree, pack the puree into a pan and then freeze again. Before you know it, the sorbet is ready to scoop and enjoy.

2 quarts

1 seedless watermelon, peeled and cubed

1. Arrange the watermelon cubes in an even layer on a baking sheet. Transfer the baking sheet to thefreezer and freeze until the watermelon is solid, about 2 hours.

2. Working in batches, transfer the watermelon cubes to a blender or food processor and puree until smooth.

3. Divide the puree among two loaf pans (or put it all in one deep baking dish), packing it down as you add more on top.

4. Transfer the pans to the freezer. Freeze until the sorbet is scoopable, 1 to 2 hours more.

5. To serve, scoop the sorbet into dishes and eat immediately.

339 calories

2g fat

86g carbs

7g protein

70g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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