Skinny Watermelon Sorbet

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At SkinnyMs., we set a high standard for our dessert recipes. Sweet? Check. Creamy? Check. Easy? Check? Low in calories and fat, and full of nutrients? Check! With its sweet, delicious ingredients, ease of preparation, and clean eating goodness, this Watermelon Sorbet recipe meets all of our requirements, and then some.

Sorbet is becoming a staple in freezers and on restaurant menus across the country, and it’s easy to see why. It lacks the fat and calories of frozen desserts that include dairy, such as ice cream and gelato. And it often contains real fruit, which is what makes our watermelon sorbet such a fabulous clean eating treat!

To make this sorbet, we freeze chunks of watermelon and blend them with a bit of lemon juice. Watermelon is a wonderfully healthy fruit that contains enough water to hydrate, as well as vitamins C, A, and B6, and the lycopene often found in red, fleshy fruits. A hint of lemon juice gives a zesty edge to watermelon’s sweetness, resulting in the perfect flavor combination. And the prep couldn’t be easier. All you need are these two easy-to-find ingredients. Chop your watermelon, freeze, and puree! You’ve got a perfect frozen dessert that can be scooped into serving dishes at your next cookout, dinner party, or brunch. It’s versatile and looks great on a plate! Keep this recipe bookmarked for any special occasion, or for those moments when you just need a sweet treat.

Skinny Watermelon Sorbet

watermelon sorbet

Yields: 4 servings | Serving Size: 1 cup | Calories: 86 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 3 mg | Carbohydrates: 22 g | Dietary Fiber: 1 g | Sugars: 18 g | Protein: 2 g | SmartPoints (Freestyle): 0


  • 1/2 Seedless Watermelon, cut into 1" chunks
  • Freshly Squeezed Lemon Juice


  1. Freeze watermelon chunks overnight. Place frozen chunks and 1 tbsp. of lemon juice into blender. Blend, adding more lemon juice, as needed, until consistency is smooth. Serve and enjoy!

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9 Comments on "Skinny Watermelon Sorbet"

  1. Bridget C.  July 25, 2015

    Can this be put in the freezer after it's made?

    • SkinnyMs  July 26, 2015

      Bridget, It's always best eaten right away but it can be frozen. Just allow it to set for a few minutes before serving in dishes. 🙂

  2. janet  July 29, 2015

    If you put frozen watermelon into the blender, won't it just turn into a thick liquid? In your picture, you have actual scoops which hold their shape…..

    • SkinnyMs  July 30, 2015

      The watermelon must be frozen before blending. This helps to keep a thicker consistency.

  3. Layla  January 30, 2016

    I find it is more like a slushie, its awesome and I drink them all summer with a straw 🙂

  4. Amelia  December 14, 2016

    How many cups of watermelon would you say this uses? In the summer I froze a bunch of watermelon in chunks but don’t know how many cups to pull out to make this

    • Kym Votruba  December 14, 2016

      We used about 2 1/2 cups of watermelon, but you can adjust depending on how much you want to make. Because there are no other ingredients (other than a little lemon juice), you can easily make as much or as little as you pull out. 🙂

  5. Melissa  May 2, 2017

    Wouldn’t this be zero points because all fruits and veggies are zero points??

    • Gale Compton  May 2, 2017

      Melissa, Just rechecked it and you’re right! YAH! 🙂


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