Watermelon Sorbet recipe
photograph by Matt Hulsman

Yield: About a dozen ½-cup servings.

8 cups watermelon
1 (12-ounce) can orange juice concentrate, thawed
Sugar or honey to taste
Zest of one orange

Put melon and juice concentrate into a blender and pulse until pureed and well-blended. Taste and add sugar or honey if needed. Pour puree into a covered container and freeze 6 to 8 hours or overnight. Garnish with orange zest.

Variation: For a sparkling sorbet, after pureeing, put mixture into a container and stir in 2 cups of soda water or sparkling wine. Freeze as noted.

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.