Description
A refreshing and light dessert perfect for hot summer days, made with ripe watermelon, lemon juice, and just the right amount of sweetness.
Ingredients
Scale
- 3 cups cubed seeded watermelon
- ½ cup water
- ÂĽ cup lemon juice
- 1 cup white sugar (or to taste)
Instructions
- Combine sugar, water, and lemon juice in a medium saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves—about 5 minutes.
- Remove the mixture from heat and refrigerate until fully cooled, about 30 minutes.
- Blend the cubed watermelon in a blender or food processor until smooth.
- Stir the watermelon puree into the cooled sugar mixture until fully combined.
- Pour the mixture into an ice cream maker.
- Freeze according to the manufacturer’s instructions, typically around 20 minutes.
- Serve immediately for a soft texture, or freeze longer for a firmer sorbet.
Notes
For those looking for sugar alternatives, consider using stevia, monk fruit, or allulose.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 23g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg