Raspberry Watermelon Sorbet

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

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So my husband brought me a 28 pound watermelon a couple days ago.

I thought that we had bought a nice fridge before we moved into our new house at the end of December. And suddenly… it looks pretty small.

three scoops of raspberry watermelon sorbet in white bowl

I started cutting up half of it once my daughter had gone to bed, and that took me about an hour. I thought that I should just cut it into small chunks and deseed it while I’m at it so that it actually gets eaten.

I took out a container to put some in.

And then I took out 3 more.

If you follow me on Instagram, you saw just how much watermelon I got from a measly half.

So I asked you on Facebook how you store it and what you do with it, because I just couldn’t see us polishing this off before it was past its peak. I got lots of suggestions, but I really wanted to do something with raspberry.

I’m loving the way raspberries complement so many other flavours. Strangely enough, I’m not really into eating raspberries by themselves.

overhead image of raspberry watermelon sorbet in white bowl topped with frozen raspberries

This is definitely a sorbet, and not an ice cream, because there isn’t any cream or milk in it. It has a bit of an icy texture, though I like to eat mine at soft serve consistency, so I take it out after about 7 hours or just let it sit on the counter for 20 minutes before dishing it out. I had half a container of whipped topping sitting in my fridge, and I know it’s not the same as real cream, but it gives it just a little bit more of a creamy texture.

It’s the perfect fresh and fruity way to end a summer meal!

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Raspberry Watermelon Sorbet

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A cool, creamy raspberry watermelon treat — the perfect end to any summer meal.
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Course Dessert
Servings 8 servings
Calories 147cal


  • 1 cup water
  • 1 cup sugar
  • 2 cups frozen raspberries
  • 6 cups watermelon
  • 2 tbsp lemon juice
  • 2 cups light cool whip


  • In a small pot, combine water and sugar and bring to a boil. Boil until sugar is dissolved, then set aside to cool.
  • In a food processor, puree raspberries and watermelon. Add lemon juice and cooled water.
  • Add cool whip and puree until combined.
  • Place in a freezer safe container in the freezer. Freeze until desired consistency.


*Optional: Stir every 1-3 hours to prevent it from getting too icy. I froze mine for 7 hours, stirring about 3 times, and then placed back into the food processor to get a creamier texture. You can skip these steps, but they help achieve a creamy consistency.

Nutrition Information

Calories: 147cal | Carbohydrates: 37g | Protein: 1g | Sodium: 3mg | Potassium: 172mg | Fiber: 2g | Sugar: 33g | Vitamin A: 660IU | Vitamin C: 18.6mg | Calcium: 15mg | Iron: 0.5mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Diane Beard says

    I just wondered if there are still whole raspberry seeds in the sorbet? I cannot have the seeds so wondered if I need to mash and strain the raspberries first.

  2. Kelly - Life Made Sweeter says

    Wow, 28 lbs would take me a long time to cut up too. Love what you did with it though. This is such a gorgeous sorbet Ashley! I love that you combined watermelon with raspberries and can just imagine how refreshing and amazing this tastes!

  3. Jess @ On Sugar Mountain says

    I love the color you achieved on this sorbet, Ashley! It’s stunning. And I love the combo of raspberry and watermelon. Even though I adore my sweet treats, sometimes the light sweetness of fruit is all I need. 🙂

    • Ashley says

      Oh I definitely do too Jess! But I feel a little less guilty dishing up some frozen fruit 🙂 It helps even things out a bit!

    • Ashley says

      It was absolutely massive! I was a little worried we wouldn’t finish it, but we’ve eaten a lot of it already 🙂

    • Ashley says

      I think you definitely could! I just put it in to make it a little creamier and a little less icy — the original recipe had none at all.

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