Watermelon Sorbet

By Mark Bittman

Updated September 9, 2025

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris
Media 1 of 1
Total Time
Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.
Rating
4(312)
Comments
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There are no bad watermelons, but how can you improve your chances for a ripe, delicious one? The cheater’s answer is to buy them at a farm stand or a farmers’ market, where not only are they likely to be tastier but will also come with a seasoned pro to help. If you’re in the grocery store, you might have to get a little rough: put your ear close and slap the side of the watermelon. If it makes a hollow sound, you’re in business.

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Ingredients

  • a small watermelon

  • ½ cup yogurt

  • 2 tablespoons sugar

  • 1 tablespoon of lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving

40 grams carbs; 4 milligrams cholesterol; 171 calories; 1 gram saturated fat; 2 grams fat; 2 grams fiber; 18 milligrams sodium; 4 grams protein; 34 grams sugar

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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Preparation

  1. Step 1

    Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they’re frozen, put them in a food processor with ½ cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.

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Ratings

4 out of 5
312 user ratings
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Comments

Sheryl

I've made this many times and love it. When I don't have yogurt on hand, I use a little evaporated milk. Depending on the flavor and sweetness of the melon, I sometimes add more sugar or Spenda. I don't do an entire melon at once, and I don't freeze the watermelon in chunks. I liquefy melon and juice in blender, freeze in ice trays, & save in freezer bags to use as needed to make a few servings. The Vitamix Professional quickly converts cubes to a fabulous sorbet.

Catherine DiNardo

Made this with cantaloupe and had to up the yogurt to 6 oz to make it process smoothly. So simple, came out great and really liked the consistency.

Deborah

This came out perfectly. I had no problems with the texture, which was light but a bit creamy from the yoghurt.
One thing I ended up doing while working with my food processor was to cut the frozen watermelon chunks into smaller pieces and add them a little at a time with the blade running.

FMurphy

I followed your instructions for freezing and it works! Thanks!@KG

pakaso

there are many different sizes of "small watermelons"; an approximation of how many cups of cubed watermelon would be more helpful than just the word "small".

mb

mine had no flavor, the melon before freezing was ok

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