Watermelon Sorbet

Hello! I am here with a mid-week video and recipe in order to make up for the video that could not be uploaded last week *cue rain and sad music as I bury my hard-drive*. There was a heat wave over the weekend, and I couldn’t help but think a big cup of watermelon sorbet would be perfect to snack on. To take things up a notch, I’m going to make my watermelon sorbet look like little watermelons on their own. tempImageForSave

I’ve only ever made sorbet a few times, all except this time in pastry school, so I was baffled at how I would be able to measure the concentration of sugar in my sorbet (also known as finding out the degree of Brix — 1 degree equals 1g of sugar in 100g of liquid), but after a bit of research I came across a method that involves nothing but a large pitcher and an egg.

The method is executed by pouring in a bit of sugar syrup into the liquid (in this case, watermelon purée) at a time, and changing its concentration/density. This is what causes the egg to float. Once the visible egg-shell is about the size of a quarter, that’s when you know your sorbet mix is at the perfect concentration and is ready to go. The perfect concentration for a sorbet should be about 20-30%. This is what creates a smooth texture, lowers the freezing point, and adds to the flavour.  Screen Shot 2018-08-08 at 10.24.42 PM.png

Once the sorbet was churned and frozen, I made little watermelon rinds out of some white and green candy melts. Alternatively, you could temper white chocolate and use fat-soluble food colouring to make green chocolate, but sadly, I couldn’t get my hands on some in time, so I ended up using candy melts. I tempered some dark chocolate in order to pipe out little watermelon seeds to top my sorbet as my finishing touch.

Watermelon Sorbet

  • Difficulty: easy
  • Print

This recipe makes 1-1/2L of sorbet.


About 2Kg (8-9 cups) of chopped watermelon to get about 3 to 3-1/2 cups of watermelon purée after blending and straining.
250g (1-1/4 cup) sugar
250g (1 cup) water
20g (1 tbsp) lemon juice

1 clean raw egg (in-shell) to measure the concentration of sugar.


  1. Boil sugar and water until the sugar is dissolved and pour into a heat-proof container to cool.
  2. Cut the watermelon into chunks and place in a blender to blend.
  3. Strain the watermelon to remove pulp and seeds. Pour the watermelon purée into a tall glass or jug, I used a large pyrex measuring cup.
  4. Place your egg in the watermelon purée and slowly add in sugar syrup while stirring until the egg is floating, and the visible area is about the size of a quarter.
  5. Remove the egg and pour in the lemon juice.
  6. Freeze according to manufacturers instructions.
  7. Place in a plastic or metal container and freeze for 3 hours or overnight.
  8. Serve after chilling and enjoy!

Feel free to check out my video tutorial below!


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