Watermelon-Lavender Sorbet Makes a Healthy Frozen Treat

These last summer days are hotter than ever, and while the piles of watermelons at the grocery store and farmers’ markets are tempting, eating them by the wedge is getting dull. This refreshing sorbet is easy to make, and packed with watermelon flavor – it’s like the fruit, only better, and served frozen. Its lightness is refreshing after a summer spent at the ice cream shop.

What better way to get a full serving of fruit than in this delicious sorbet? Fresh watermelon adds vitamin A, vitamin C, and lots of lycopene, while the lavender adds elegant floral notes. Perfect for patio parties while it’s still warm enough to eat outside.

Watermelon-Lavender Sorbet

4 1/2 cups pureed watermelon pulp (divided)
1/2 cup sugar
1 tablespoon lavender (culinary lavender, or try using lavender tea)
1/8 teaspoon salt
2 tablespoons lemon juice
2 tablespoons vodka (watermelon or citrus flavor – optional – helps to prevent sorbet from setting up too firm)


In a small saucepan over medium high heat, add 1/2 cup watermelon pulp, sugar, lavender and salt. Bring to a slow boil, then simmer for 5 minutes. Remove from heat and cover for 10 minutes.

Place strainer over a large bowl and pour syrup mixture through, straining out lavender flowers. Add remaining 4 cups watermelon, lemon juice and vodka. Stir until blended.

Pour into container, cover, place in freezer. When semi-solid, mash up sorbet with fork and freeze again. When frozen, place sorbet mixture into a blender or food processor and process until smooth. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon and a lavender sprig.

Source: National Watermelon Promotion Board

Article Posted 4 years Ago

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