Hamilton Beach Homepage

Watermelon Lime Mint Sorbet

Before seedless watermelons were as popular as they are now, kids used to stand in the backyard behind an imaginary line spitting watermelon seeds as far as they could. I was never a seed-spitting contest winner, but I enjoyed the summer ritual nonetheless. Sometimes I wonder if kids still have these little competitions, or if it will forever be just a fond memory.

Watermelon has always been a summer fruit that carries feelings of nostalgia. There’s always a wedge of bright red watermelon in the smiling face of a child during the humid months of late summer, and there’s always leftovers being bundled in plastic wrap and shoved in the fridge next to leftover potato salad from the last picnic.

But what about us? What about the adults? Sure, we all love a juicy watermelon wedge from time to time, but many of us would rather enjoy the ripe summer fruit in a way that didn’t stain our favorite tank tops with pink drippings.

I love making watermelon sorbet because it celebrates seasonal ingredients in an unexpected way. Most people have tried berry or mango versions, so using watermelon gives sorbet an updated twist. It’s perfect for an afternoon snack, a cool after-lunch treat or a refreshing after-dinner dessert for a party.

In the recipe below, we added mint and lime to the watermelon to give it a vibrant and refreshing punch. We also tried substituting other herbs (like rosemary, thyme and basil) and other citrus juices (like lemon and orange) to create interesting layers of flavor. Everyone had a different favorite, but the rosemary-mint-lemon combination was very popular.

Watermelon Lime Mint Sorbet

Yield: Serves 6
Author: Hamilton Beach Test Kitchen


  • 1 cup water
  • 1 cup sugar
  • 6 mint leaves
  • 4 cups seedless watermelon, cut in chunks
  • 1 cup fresh squeezed lime juice


  1. Bring water, sugar and mint leaves to a boil over high heat in a medium saucepan to make a simple syrup. Stir until sugar dissolves.
  2. Remove mint leaves and discard. Refrigerate until cold.
  3. Place simple syrup, watermelon pieces and lime juice in blender jar.
  4. Blend until smooth.
  5. Pour mixture into ice cream maker and churn until frozen. For a firmer sorbet, spoon into a container and place in freezer until firm.


You can vary the fresh herbs used with the watermelon. Our testers loved a combination of mint and rosemary.

Save leftover frozen treats or make ice cream gifts to share with others using these adorable Ice Cream Storage Tubs. Each package includes 8 sets of containers and lids.

Related Posts

Nicoise salad with grilled tuna

Nicoise salad is a French salad with tuna, hard-boiled egg, green beans, potatoes, olives and other vegetables. It is often served with a refreshing vinaigrette dressing. ...

How to get perfectly cooked eggs every time

A Hamilton Beach® Egg Cooker is the ultimate small kitchen appliance for quickly cooking the perfect egg. From poached eggs to omelets to hard, medium and soft-boiled eggs, this handy little tool is all you need to enjoy eggs for breakfast, lunch,...

8 new pasta recipes from some of our favorite influencers

Let us help you take the guesswork out of making fresh pasta at home. We’ve rounded up some of our favorite influencer-created recipes to help you cook perfectly textured and delightfully delicious pasta using the Hamilton Beach® Electric Pasta...


Leave a Reply

Your email address will not be published. Required fields are marked *