Mini Watermelon Sorbet Bowls (Printable Version)
Chilled watermelon halves hold homemade sorbet for a fun, sweet summer dessert.
# What You'll Need:
→ For the Shells
01 - 2 mini seedless watermelons, halved
→ For the Sorbet
02 - 4 cups seedless watermelon flesh
03 - Juice of 1 lime
04 - 2 tablespoons granulated sugar, optional; adjust to taste
→ To Serve
05 - Fresh mint leaves
# Directions:
01 - With a sharp knife, halve the mini seedless watermelons. Scoop out the flesh using a spoon, reserving the shells intact. Place emptied shells in the freezer to chill.
02 - Combine watermelon flesh, lime juice, and sugar in a blender. Puree until completely smooth.
03 - Refrigerate watermelon mixture for at least 1 hour to ensure it is well chilled.
04 - Process chilled mixture in an ice cream maker for 20 to 25 minutes, or until the texture is light and airy.
05 - Spoon freshly churned sorbet evenly into the frozen watermelon shells. Level the surface for uniform freezing.
06 - Freeze filled watermelon halves for 3 to 4 hours, until firm. Serve garnished with fresh mint leaves.
# Additional Tips::
01 -
- Uses just a handful of fresh ingredients you likely already have
- No added allergens and naturally vegan and gluten free
- Easy to make ahead for entertaining or meal prep
- Customizable with different garnishes or a hint of fresh herbs
02 -
- Watermelon is hydrating and low in calories making this a light yet satisfying dessert
- Leftover sorbet keeps beautifully in the freezer so you can make extra and enjoy later
- These bowls look stunning at any summer party and can be made a day ahead
03 -
- Always taste your watermelon before adding sugar as some are so sweet you may not need any
- Chilling your blender pitcher in advance keeps the mixture extra cold and makes sorbet even fluffier
- To make perfect bowls you can trim a thin slice off the bottom so they stand upright without wobbling