Imagine summer in a scoop: that’s the magic of Watermelon Mojito Sorbet. This vibrant, refreshing treat is the ultimate way to savor juicy watermelon, zippy lime, and fresh mint—all swirled together in an icy, scoop-able dessert that will make you feel like you’re lounging poolside, wherever you are.
Why You’ll Love This Recipe
- Ridiculously Refreshing: Each bite bursts with crisp watermelon, cooling mint, and a lively tang of lime—just what you need on a hot day.
- Five Ingredients, No Fuss: This sorbet relies on simple pantry staples and a handful of fresh produce—no fancy syrups or churn needed.
- Customizable for Everyone: Make it strictly nonalcoholic for the kids or dinner parties, or stir in a splash of rum for an adults-only, mojito-inspired treat.
- Guilt-Free Indulgence: No added sugar—just pure fruit and herbs, for a treat you can scoop up any time the craving hits.
Ingredients You’ll Need
What makes Watermelon Mojito Sorbet so special is how little it takes to make something so fabulous. Each ingredient brings a pop of flavor or texture that’s crucial to that classic, cooling “mojito” vibe. Here’s what you’ll need and why it matters:
- Watermelon cubes: Don’t be shy—use the ripest, sweetest watermelon you can find, because this is the main event! The higher the quality, the more naturally sweet and vibrant your sorbet will taste.
- Fresh mint leaves: Just a handful (about two sprigs) transforms basic fruit into a truly zesty, mojito-worthy dessert.
- Lime juice: One squirt of fresh lime brings balance and a zingy tartness that makes the flavor sing.
- Water or white rum: Water keeps it classic and family-friendly, while a splash of rum stops the sorbet from freezing solid and lends that unmistakable mojito flair—without ever tasting boozy.
Variations
This is one of those recipes that practically invites you to play and personalize. Watermelon Mojito Sorbet adapts beautifully to your fridge, your bar cart, and your cravings—just see how easy it is to make it your own!
- Make it extra tangy: Add extra lime juice or even a splash of lemon for more citrus punch.
- Add a berry twist: Toss in a handful of strawberries or raspberries for a deeper color and a boost of tart flavor.
- Go tropical: Drop in some frozen pineapple or mango chunks for a sorbet that tastes like a summer vacation.
- Infuse with basil: Substitute half of the mint with fresh basil for an unexpected herbal note.
How to Make Watermelon Mojito Sorbet
Step 1: Freeze Your Watermelon
Start by cubing your watermelon into small, even pieces. Arrange them in a single layer on a baking sheet lined with parchment or plastic wrap. This is the secret to ensuring they freeze evenly and don’t clump together in a giant, un-blendable block. Let the watermelon cubes freeze until solid—overnight is best for perfect results.
Step 2: Blend with the Mojito Essentials
Once your watermelon is rock-solid, pop the cubes into a high-powered blender or food processor. Add in the fresh mint leaves, a healthy squirt of lime juice, and your choice of water or white rum. Blend until it’s incredibly smooth, pausing as needed to scrape down the sides so every last bit of mint is incorporated. The mixture will be thick, creamy, and irresistibly fragrant at this stage.
Step 3: Freeze and Scoop
Spread your luscious, pink sorbet base into a loaf pan or freezer-safe dish and pop it in the freezer. After about 2–3 hours, it should be beautifully scoopable—like classic sorbet but even silkier. If it’s been in the freezer longer, simply let it sit out for a few minutes at room temperature before serving for that perfect spoonful.
Pro Tips for Making Watermelon Mojito Sorbet
- Get the Sweetest Watermelon: The final flavor depends on your fruit, so taste before freezing and aim for a watermelon that’s juicy and candy-sweet—underripe melons will make a less satisfying sorbet.
- Single Layer Freezing Magic: Freezing cubes in a single layer is key; it keeps the watermelon pieces separate and makes blending a lot easier, giving your sorbet a lovely, uniform texture.
- Use a Powerful Blender: This sorbet loves a food processor or a high-speed blender; if your machine struggles, let the watermelon thaw just a few minutes before blending for an extra-smooth result.
- Alcohol for Scoopability: Even a tiny splash of white rum makes a big difference in texture, keeping your Watermelon Mojito Sorbet soft enough to scoop after freezing overnight.
How to Serve Watermelon Mojito Sorbet
Garnishes
Sprinkle a few tender mint leaves, a twist of lime zest, or thin wedges of fresh watermelon over each scoop for a dazzling, party-ready presentation. If you want to go wild, try a sprinkle of flaky sea salt to bring out every sweet, refreshing note of your Watermelon Mojito Sorbet.
Side Dishes
This sorbet is a fabulous palate cleanser between courses, especially at a summer barbecue or cookout. Serve it alongside a platter of grilled shrimp skewers, a leafy arugula salad, or as a light, happy ending to a spicy taco night. It also makes adorable mini dessert cups for brunches or showers!
Creative Ways to Present
Try scooping your sorbet into hollowed-out lime or lemon halves for a playful bite-sized snack. For a show-stopping centerpiece, serve it in the hollowed shell of your watermelon and let guests scoop their own. If you’re feeling fancy, drop a scoop in a glass of sparkling water or prosecco for an instant summer cocktail float.
Make Ahead and Storage
Storing Leftovers
Store any extra Watermelon Mojito Sorbet in an airtight, freezer-safe container, nestled in the coldest part of your freezer. Press a piece of parchment directly against the surface to help prevent ice crystals and keep everything velvety smooth between servings.
Freezing
This sorbet will keep beautifully frozen for up to one week. For best texture, let the container sit out at room temperature for 5–10 minutes before scooping, especially if you used only water. If made with rum, it tends to stay a little softer and perfectly scoopable even after longer storage.
Reheating
Good news—no reheating required! Just let your Watermelon Mojito Sorbet soften gently on the counter, and it’s ready to go. If it’s very solid, running your scoop under warm water will make serving a breeze.
FAQs
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Can I make Watermelon Mojito Sorbet without alcohol?
Absolutely! Just use the same amount of water instead of rum. Your sorbet will still taste bright and delicious, but it may freeze a little firmer—just let it sit out a few minutes before scooping.
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Do I need an ice cream maker to make this recipe?
No special equipment required! A good food processor or sturdy blender will do the trick. This recipe is blissfully no-churn and surprisingly low-effort.
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Will the sorbet taste strongly of mint?
Not at all. The mint gives a refreshing background note without overpowering the watermelon or lime. If you adore mint, you can always add more, but the balance in this recipe is subtle and crowd-pleasing.
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How far in advance can I make Watermelon Mojito Sorbet?
You can make it up to a week ahead and store it in the freezer. The texture is best within the first 3–4 days, but it’s still tasty after that—just plan to let it soften slightly before serving.
Final Thoughts
I can’t recommend this Watermelon Mojito Sorbet enough—it’s one of those rare desserts that feels sophisticated and delightful, but really couldn’t be simpler. Give it a whirl the next time you spot a gorgeous watermelon and get ready to fall head over heels for every frosty, minty scoop!
Print
Watermelon Mojito Sorbet Recipe
- Prep Time: 5 minutes
- Total Time: 2 hours 5 minutes
- Yield: 4 cups 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Beat the heat with this refreshing Watermelon Mojito Sorbet! Made with fresh watermelon, lime, and mint, this easy-to-make sorbet is the perfect summer treat.
Ingredients
Watermelon Sorbet:
- 5 heaping cups watermelon cubes
- juice of 1 lime
- 3 tablespoons packed fresh mint leaves (about 2 sprigs)
- 2 tablespoons water or white rum*
Instructions
- Freeze Watermelon: Arrange watermelon cubes in a single layer on a plastic wrap or parchment-lined baking sheet and freeze overnight.
- Blend Ingredients: Place the frozen watermelon, lime juice, mint leaves, and water or rum in a food processor or strong blender. Blend until smooth.
- Freeze Sorbet: Spread the mixture into a loaf pan or freezer-safe container. Freeze for at least 2 hours until scoop-able.
Notes
- *Using water will result in a very solid sorbet when frozen overnight, while rum will create a slightly more scoop-able version.
- If offering to kids or avoiding alcohol, use water instead of rum.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 18g
- Sodium: 2mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
