One-Ingredient Watermelon Sorbet

It’s that time of year again. You know, when you’ve stopped blow-drying your hair, you’re hardly wearing shoes and you haven’t turned on your oven in weeks. We have an even better way to cool off, and it’s called one-ingredient watermelon sorbet. It sounds too good to be true, but we promise it’s not.

Just freeze a cubed watermelon until it’s 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, and you didn’t even have to fuss with simple syrup. We predict you’ll be making this one all summer long. Psst: We think seeded watermelons have better flavor, but if you can’t be bothered with seeds, pick one that’s seedless. Not sure how to cube a watermelon? Use our guide.

How to Pick a Ripe Watermelon Every Single Time

1 ripe medium watermelon, peeled, cubed and seeded

1. Arrange the watermelon cubes in an even layer on a baking sheet. Transfer the baking sheet to the freezer 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. To serve, scoop the sorbet into dishes and eat immediately.