Watermelon Sugar (Sorbet) High - this is a summer scoop that hits different

Ok so I’m learning there are two kinds of watermelon people. The “slice it up and chill” type… and the “this is 97% water so let’s blend it, freeze it, and pretend it’s dessert” type. I am, very much, the latter.

This sorbet started as a way to save a massive watermelon that was slowly losing its prime in the back of my fridge. I chopped it up, tossed it in the freezer, and figured I’d use it eventually. A week later, in a moment of sweaty desperation and snack panic, I blitzed it in the blender with a squeeze of lime and a tiny drizzle of honey. What came out was not just good. It was next-level refreshing. Creamy-ish. Sweet-tart. Bright. Like the cool cousin of a popsicle.

This sorbet takes five minutes, no fancy equipment, and tastes like a vacation. Add mint if you're trying to impress. Tajin if you're feeling bold.

Watermelon Sorbet Recipe

Ingredients

• 1 lb frozen watermelon pieces (seedless, cut into chunks before freezing)

• 1–2 tbsp honey, maple syrup, or sweetener of choice (optional, depending on sweetness of watermelon)

• 1–2 tbsp lemon or lime juice (optional, for brightness and balance)

Method

1. Add the frozen watermelon chunks to a high-powered blender or food processor.

2. Blend until smooth, stopping to scrape down the sides or adding a splash of water if needed to help it along.

3. Taste and adjust: add sweetener or citrus juice if desired, then blend again briefly to combine.

4. Serve immediately for a soft-serve texture, or transfer to a container and freeze for 1–2 hours for a firmer scoopable sorbet.

5. Garnish with mint, lime zest, or fresh fruit if you’re feeling fancy. A hit of chili salt or Tajin boosts it to another level!