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Watermelon Sorbet

Creamy, refreshing sorbet was my favorite frozen treat growing up. The combination of fruit and cream is delightfully refreshing. 


Yes, you can turn watermelon into a creamy sorbet with just one other ingredient: sweetened condensed milk.


Watermelon is made up of mostly water and sugar, so it really makes for the perfect sorbet. This watermelon sorbet recipe is a sweet and delicious treat.


Vibrant flavor.  Beautiful color.  Easy to make.  Simple and delicious. It’s perfect for summer!


Everybody loves a nice refreshing glass of watermelon juice but a frozen watermelon sorbet is just as delicious. With watermelon sorbet being perfect for warm weather and sunshine, it’s always great to have a few ready and on hand in the freezer, wouldn’t you agree?


My watermelon sorbet recipe with watermelon and sweetened condensed milk is one the best combination of sweet flavor and creamy texture you can imagine.

How to Make Watermelon Sorbet Without An Ince-Cream Maker?

The great thing about making watermelon sorbet is that they’re so simple and easy. It’s pretty much exactly the same as making homemade watermelon smoothie , but with the added step of pouring them into ice cube molds (and waiting).


Watermelon is a great fruit to make into a sorbet without an ice cream maker because it freezes so well – all you have to do it remove the rind and dice it into chunks and blend it with the condensed milk. Pour into ice cube trays and freeze for at least 4 hours.


I usually place mine in my freezer overnight, but if you are in a hurry your watermelon sorbet will be good to use within 4-5 hours for sure.


Blending the watermelon and condensed milk and freezing them in the ice cube trays until solid eliminates the need for churning in an ice cream machine and gives perfectly formed cubes of watermelon sorbet. The resulting sorbet is both slightly creamy and totally refreshing and helps you turn that weekly watermelon habit of yours into one more cool and creamy treat.

Ingredients for Watermelon Sorbet

Watermelon – For this recipe, you’ll need about 500 gms of cubed watermelon. It’s roughly half of a personal-sized watermelon in the 1 kilo range.


Sweetened Condensed Milk – you also need a cup of sweetened condensed milk — this is the magic ingredient that sweetens, thickens, and stabilizes the finished sorbet.

How to pick the sweetest Watermelon for Watermelon Sorbet?

The easiest way to make the best watermelon sorbet is to pick the sweetest watermelon available.  When you freeze watermelon, it will taste slightly less sweet than it does when it’s fresh, so the sweeter the better.  

Here are some of my best tips for how to pick the sweetest watermelon at the store:

When you pick up the watermelon, whether it’s small, medium, or large, it should feel heavy for it’s size.

Check to see if the yellow spot is a creamy yellow color.  Watermelons develop a yellow-ish spot on the bottom where they rest on the ground while they grow.  If this spot is creamy yellow, it’s nice and ripe.

Gently tap the bottom of the watermelon. If you hear a deep, hollow sound, the watermelon is ripe.  If you hear a dull sound, the watermelon is likely either under- or over-ripe.


Follow these steps and you’ll be certain to pick the very best watermelon of the bunch, making your sorbet all the better.


Is Watermelon Sorbet healthy?

This watermelon sorbet is free from flavor additives and food color, which instantly makes it healthier than any other sorbet or ice cream you’ll find in the stores.


The great thing about this sorbet is that it uses the naturally sweet and hydrating flavors of watermelon, enhanced with sweetened condensed milk. Super delicious and screams (a healthy!) summer.

Can I make a slightly tangy version of Watermelon Sorbet?

Yes, you could use juice of a fresh lime to give your watermelon sorbet a slightly tart and tangy flavor. Lime juice help makes the watermelon flavor to pop.

Serving Suggestions

When you are ready to remove them from the molds, allow the ice cube tray to sit at room temperature for a few minutes first and then twist and turn the tray to get the watermelon sorbet cubes.

Garnish with diced watermelon pieces and mint leaves before serving.

Storage Suggestions

Store the remaining watermelon sorbet cubes in the freezer in a plastic bag.


  • 500 g (about ½ a medium sized) fresh Watermelon, preferably the seedless variety

  • ½ cup sweetened condensed milk

  • Mint leaves for garnish


Cut the watermelon into chunks and remove all the seeds carefully. Drain the excess water and put the pieces into a blender jar.

Add the condensed milk and blend on low speed for about 2 minutes until the fruit is thoroughly mixed into the creamy milk.

Pour the mixture into ice cube trays and freeze for 4-5 hours or until firm.

Garnish with mint leaves before serving.


  • Use either a funnel or a pitcher meant for pouring liquid to get the watermelon-condensed milk mixture into the ice cube moulds. Make sure to leave a little space at the top for the sorbet cubes to freeze and expand!

  • When you are ready to remove them from the moulds, allow the ice cube tray to sit at room temperature for a few minutes first and then twist and turn the tray to get the watermelon sorbet cubes.

  • Store the remaining Watermelon Sorbet cubes in the freezer in a plastic bag. 

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued. Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



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