Watermelon Kiwi Sorbet

On Sunday we had my family over for some birthdays.  We had a taco party, and it was delicious!  Since it’s getting warm out, I wanted something fruity for dessert!  My Sister in Law brought stuff for mini Strawberry Shortcakes and I decided to make some sort of ice cream.  While browsing the internet (mostly pinterest) for ideas, I started gearing towards doing a sorbet, instead.  Less dairy, more fruit!  Perfect!  I decided on watermelon as the main flavor, then decided to throw in some kiwi.  I ended up not finding a whole lot of options, but the few I found were pieced together and developed into this!  It is delicious and refreshing and amazing even when not completely frozen and is served more as a slushy.

Let me know what you think!

These are not the watermelons that I used in my recipe, but they are growing in my garden!

(These are not the watermelons that I used in my recipe, but they are growing in my garden!)


Watermelon Kiwi Sorbet

Rating: 51


  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1/4 Cup Lemon Juice
  • 1/2 Large Watermelon, Cut into Chunks
  • 2 Kiwis, Peeled and Quartered


  1. Cook the sugar, water, and lemon juice together on low-medium heat until the sugar has completely dissolved.
  2. Once sugar has dissolved, place in blender or food processor with Watermelon Chunks and Kiwi.
  3. Puree mixture, then strain out seeds and place into an airtight container and chill for several hours or overnight.
  4. Freeze in an ice cream maker according to instructions or place in freezer and shake/mix every 20-30 minutes until frozen.


I used an ice cream maker to get a jump start on the freezing, but was unable to get it completely done before the maker completely thawed. After using the maker I placed the sorbet in freezer and shook the container periodically to continue mixing.


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