This watermelon raspberry sorbet with a kick of mint and a hint of lime, is super juicy and refreshing. It took me a few tries to get the watermelon-raspberry balance just right, and when I finally nailed it, my son said this is the best sorbet flavour!
I love that this sorbet can be made to eat immediately (with a little prep ahead of time), or made to freeze and enjoy another day. If you make it to serve immediately, think smoothie bowl or soft serve texture. The choice is yours, but whatever you decide to do, don’t sleep on this watermelon raspberry combo!
FAQ’s For My Watermelon Raspberry Sorbet
How do I make this Watermelon Raspberry Sorbet to serve immediately?
I’m sure like me, you sometimes you just want to make a frozen treat on a whim to enjoy. This is why in the summer months I keep my freezer stocked with frozen fruit. I never know whether we will fancy a frozen smoothie, soft serve ice cream or a sorbet at any given time! To make this Watermelon Raspberry Sorbet to enjoy immediately, you’ll need to have the diced watermelon already frozen in your freezer and ready to go.
You will need to freeze it for at least 6 hours before, or ideally overnight. Whenever I make this sorbet, I make sure sometime in the next week, I freeze another batch of watermelon so I always have it to hand.
Won’t the sorbet be full of watermelon and raspberry seeds?
Well, for the watermelon, you will need to remove any hard dark brown seeds you find, but any soft pale seeds can be left as the blender will deal with them.
For the raspberries, you are going to blend them up on their own first, then strain the purée through a sieve with the help of a spatula, in order to separate and discard the seeds. You’ll give the blender pot, blades and lid, a quick cold rinse to get rid of any seeds left behind there. Then you’ll put the purée back into the blender and add all the other ingredients. Once you have discarded all the seeds, if you use the spatula again, make sure you have given that a rinse too.
Can I use frozen raspberries instead of fresh?
You can, but they will need to be defrosted first. You need to be able to purée the raspberries and then strain the purée away from the seeds, which you’ll discard. If you use frozen raspberries straight from the freezer, you will end up with more of a coarse granita type texture, not purée that you can sieve.
What if the raspberries and/or watermelon aren’t very sweet?
You might buy a watermelon and fresh raspberries and find that the watermelon is on the crunchy, less sweet and juicy side, and your raspberries are sharp. If that happens, you may well need to add more icing sugar. I would add the amount specified, and once the mixture of both fruits and the other ingredients is blended together, have a little taste and add more 1 tablespoon of icing sugar at a time if needed, blending again in between and re-tasting.
Does it matter what kind of watermelon I use?
There are over 1000 varieties of watermelon in the world, but you can use pretty much any. I just wouldn’t recommend using a yellow, orange or green flesh one purely for the visual aspect. If you honestly don’t mind what colour it turns out, use any watermelon you like.
This recipe doesn’t take much watermelon if you’re just making the recipe quantity, but if you’re doubling up a batch you will most likely need a whole medium sized watermelon. For the recipe amount stated, you will need around half a medium watermelon. Be sure to weigh the flesh, as the balance for this sorbet is just right at the stated quantity, and if you add less watermelon then the flavour could be off and if you add more, the sorbet will be too watery and you’ll mostly just taste the watermelon, instead of watermelon and raspberry.
Do I have to use icing sugar?
Sorbet needs sugar, it’s integral to it’s structure and texture. Using icing sugar instead of granulated sugar will stop large ice crystals from forming, and help make the sorbet smoothier and creamer. You could use honey as an alternative to icing sugar. Honey is a bit sweeter than icing sugar though so you may want to try slightly less, test the flavour and add more if you need to.
Can I use more watermelon and less raspberries?
No, I wouldn’t advise that because watermelon is so watery and low in pectin. Raspberries on the other hand are high in pectin which helps to thicken the mixture and give the sorbet a creamy texture. Already because of how much watermelon is in this sorbet, it won’t be quite as creamy as most sorbets.
Can I use more raspberries and less watermelon?
If you prefer a stronger raspberry flavour, you could reduce the amount of watermelon and increase the amount of raspberries by that same amount. This will not compromise the texture of the sorbet. But just remember that I have spent time working on the flavours of this sorbet, and have made sure you get equal, well balanced watermelon and raspberry flavours. If you play around with the quantities of either fruit, I can’t guarantee a good balance.
Can I leave the mint out? I’m not a fan.
Yes, you can leave the mint out if you prefer. The sorbet will still taste delicious.
Can I make a double batch?
Yes, this watermelon raspberry sorbet can totally be doubled, so long as you have a large blender.
Can I Store Watermelon Raspberry Sorbet leftovers?
If you have made this Watermelon Raspberry Sorbet to serve immediately, you can certainly freeze any leftovers you have. Just store in an air-tight ice cream or food container in the freezer. It can be kept indefinitely in terms of food safety, but the texture may start to decline after 3 months, and start forming ice crystals.
More on safe food storage and reheat ing.
What diets is this recipe suitable for?
My Watermelon Raspberry Sorbet is vegan and vegetarian friendly. It is also suitable for diary, egg, nut and gluten-free diets.
Is this Watermelon Raspberry Sorbet suitable for babies & toddlers?
This sorbet has some icing sugar in, making it not suitable for little ones under 12 months.
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Watermelon Raspberry Sorbet
Equipment
Ingredients
- 500 g watermelon roughly half a medium watermelon
- 300 g fresh raspberries, washed, see note 1 for using frozen
- 45 g icing / powdered sugar, more if needed, see note 2
- ¼ teaspoon lime juice
- 6-8 mint leaves (6 large, 8 medium), see note 3
Instructions
- Dice the watermelon into roughly 1 inch cubes, and remove any dark seeds (pale soft seeds you can leave). To make this sorbet and serve immediately, in advance and for at least 6 hours, put the diced watermelon in a resealable food bag and freeze in a flat layer.
- When ready to make, add the raspberries to a powerful blender and blend until liquidised. Then carefully sieve the blended raspberry into a large jug or a bowl that fits the sieve. Use a spatula to press down the liquid part through the sieve. You’ll need to scrap down the puree from underneath the sieve when done. Discard the seeds and rinse the spatula and all blender parts with cold water to remove any seeds left behind.
- Then add the blended raspberries (now without seeds) back into the blender. Add in first the icing sugar, then the mint leaves, followed by lime juice. Next add in the fresh or frozen watermelon (if frozen and watermelon cubes are stuck together, use a rolling pin or meat mallet, break up the watermelon chunks while still in the bag.
- Blend until smooth. If using frozen watermelon, blend on the highest setting, or ideally using the ice crush function if your blender has one. If the blender gets stuck on any chunks of watermelon, turn the blender off and use the clean spatula to move the chunks around a little before continuing. Serve immediately if you used frozen watermelon, otherwise pour into an ice cream or food container and freeze overnight. You’ll need to remove the tub 30-45 minutes (depending on how much is in the container) before you are ready to eat to defrost the sorbet slightly. You can also freeze leftovers of the ready to eat sorbet using frozen watermelon.
Notes
- To use frozen raspberries, they must be fully defrosted, also measure in grams or ounces not cups.
- If your fresh raspberries and/or watermelon are not particularly sweet, you may well need more icing sugar. Add the amount specified blend the mixture up, have a little taste and add more 1 tablespoon at a time if needed, blending in between each one.
- If you are not a fan of mint, you can leave it out.
Baby & Toddler
STORAGE
Nutrition
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