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Watermelon sorbet cups

Watermelon Sorbet Cups

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These guilt-free delights pack all the watermelon health benefits – hydration, vitamins, and antioxidants – into a sophisticated summer dessert idea that’s perfect for entertaining.
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Prep Time 20 minutes
Freezer Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 45
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups watermelon flesh cubed and seeds removed (about 1/2 medium watermelon)
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 –2 tablespoons honey or agave syrup to taste
  • Fresh mint leaves for garnish
  • Extra small watermelon balls for garnish, optional

Equipment

Method
 

  1. Prepare the Watermelon:
  2. Cut watermelon into cubes, removing any seeds.
  3. Puree:
  4. Place watermelon cubes in a blender or food processor. Blend until completely smooth.
  5. Strain:
  6. Pour the puree through a fine mesh strainer into a mixing bowl to remove pulp and any remaining seeds, pressing with a spoon to extract as much liquid as possible.
  7. Flavor:
  8. Stir in lime juice and honey. Taste and adjust the sweetness if needed.
  9. Freeze in Cups:
  10. Pour the mixture into silicone molds or small paper cups, filling each about 3/4 full.
  11. Freeze:
  12. Place the filled molds or cups on a freezer-safe tray. Freeze for at least 3–4 hours, or until completely firm.
  13. Serve:
  14. Remove sorbet cups from molds or peel away paper cups. For a beautiful presentation, garnish with fresh mint leaves and tiny watermelon balls.

Nutrition

Serving: 80gCalories: 45kcalCarbohydrates: 11gProtein: 0.7gFiber: 0.4gSugar: 9g

Notes

Tips for Success:

  • For a lower-sugar version, omit or reduce the honey.
  • Add a few finely chopped mint leaves to the puree for extra texture before freezing.
  • These can be made ahead and stored in the freezer for up to 1 week.
  • For a fun twist, serve in hollowed-out lime halves or mini watermelon shells.

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