This watermelon sorbet is served inside an actual watermelon shell, making it one in a melon

If you ever pass a watermelon in your local grocery store or farmer’s market, you’ll know how satisfying it is to cut into and devour. Splitting and eating a watermelon is one of the best and most delicious desserts you can treat yourself or your guests to—especially while it’s still in season and warm outside (hello September).

This sorbet is literally presented inside of its rind. To serve: you can freeze the sorbet inside the watermelon and cut open for a surprise, or you can make individual watermelon sorbet dishes out of watermelon slices (with added chocolate chip “seeds” for an extra fun bite). You’ll want to make sure the watermelon is small and that you completely gut the inside before you start. Watch the video below for instructions.

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Watermelon Sorbet

Serves 6 (serving size: 1 wedge)
Active 1 hour Total 9 hours, 30 min.


1 (4- to 5-lb.) mini seedless watermelon, washed and dried
3 Tbsp. fresh lime juice (from 3 limes)
1/3 cup granulated sugar
1/3 cup water
1/2 cup light corn syrup
Chocolate chips, for decorating (optional)


1. Cut a thin slice off bottom of watermelon so it stands flat. Cut a slightly deeper slice off top of watermelon just until flesh is exposed. Using a spoon, scoop out flesh until watermelon shell is very clean (this is important in the end frozen product). Freeze shell while making sorbet.

2. Place scooped flesh into a blender, and process on LOW until pulverized, about 10 seconds. Strain through a fine wire-mesh sieve into a large bowl or 8-cup measuring cup. Stir in lime juice.

3. Combine sugar and water in a medium-size jar; shake vigorously until sugar has dissolved, about 2 minutes. Add corn syrup, and shake again until combined, about 1 minute. Stir sugar mixture into watermelon mixture. Cover and chill at least 30 minutes up to overnight.

4. Pour chilled mixture into freezer container of an electric ice-cream maker, and freeze according to manufacturer’s instructions (Instructions and times will vary.) Spoon sorbet into watermelon shell, pressing down to pack shell full. Freeze 8 hours.

5. Using a warm knife, slice watermelon into wedges, and, if desired, stud cut sides with chocolate chips (to mimic seeds). Serve immediately.

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