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Watermelon Agua Fresca Sorbet (with Watermelon Agua Fresca Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Watermelon Agua Fresca
Author:
Dolce Flav
Servings
8
Prep Time
15 minutes
Cook Time
360 minutes
This Watermelon Agua Fresca Sorbet uses chilled watermelon, a squeeze of lime, and a small amount of Watermelon Agua Fresca Extract to boost and stabilize the fruit flavor for consistent, bright results. After quickly puréeing and sweetening the watermelon, the mixture is chilled and then frozen until firm, producing an ultra-refreshing, scoopable sorbet perfect for hot afternoons, pool parties, or a light dessert. The extract ensures a vivid watermelon note even when fruit sweetness varies by season.
Ingredients
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4 cups seedless watermelon, cubed and chilled (about 1 medium watermelon)
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1/3 cup fresh lime juice (about 3 limes)
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1/4–1/3 cup simple syrup (or honey/agave to taste)
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1 teaspoon Watermelon Agua Fresca Extract (start small — adjust to taste)
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1 tablespoon neutral vodka or light rum (optional — keeps sorbet scoopable)
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Pinch of salt
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Zest of 1 lime (optional, for brightness)
Directions
Prep the fruit: Cut watermelon into cubes and chill in the refrigerator for at least 30 minutes — cold fruit purées produce a smoother sorbet.
Blend to purée: In a high-speed blender, purée the chilled watermelon until completely smooth. Work in batches if needed.
Sweeten and flavor: Add lime juice, simple syrup (start with 1/4 cup), Watermelon Agua Fresca Extract, a pinch of salt, and lime zest (if using). Blend briefly to combine. Taste and adjust sweetness or extract: the extract is concentrated — add the second half-teaspoon only if needed.
Strain (optional for silky texture): For an ultra-smooth sorbet, pour the purée through a fine mesh sieve into a bowl, pressing out as much liquid as possible; discard solids.
Chill the base: Refrigerate the mixture until very cold (30–60 minutes). Cold base freezes faster and yields smaller ice crystals.
Freeze: Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (about 20–30 minutes). If you don’t have an ice cream maker, pour into a shallow metal pan, freeze for 45–60 minutes, stir vigorously with a fork to break up crystals, repeat every 30–45 minutes until smooth and firm.
Harden: Transfer sorbet to an airtight container and freeze 2–4 hours (or until firm). If desired, stir in 1 tablespoon vodka or rum before the final freeze to keep scoops softer.
Serve: Let sorbet sit 3–5 minutes at room temperature before scooping. Garnish with a lime wedge, small watermelon triangle, or fresh mint.
Recipe Note
10 FAQs — Watermelon Agua Fresca Sorbet
What does Watermelon Agua Fresca Extract do in this sorbet?
It intensifies and standardizes the watermelon flavor so your sorbet tastes bright even if the fresh fruit is mild.
How much extract should I use?
Start with 1 teaspoon for this recipe and increase in ¼-teaspoon increments only after tasting — it’s concentrated.
Can I make this sorbet without an ice cream maker?
Yes. Freeze in a shallow pan and stir every 30–45 minutes to break crystals until smooth, then finish in an airtight container.
Is the sorbet vegan and gluten-free?
Yes, when you use a vegan sweetener (maple/agave) and omit the optional alcohol it’s vegan and naturally gluten-free.
How long will the sorbet keep in the freezer?
Best within 1–2 weeks. After that it may develop ice crystals and lose brightness. Store airtight and press plastic wrap on surface to reduce ice formation.
Can I substitute extract with more fresh watermelon?
You can, but the extract gives a consistent concentrated flavor — without it you may need to add more sugar or lime to amplify taste.
Why add vodka or rum?
A small amount of alcohol lowers the freezing point so the sorbet stays scoopable and soft straight from the freezer.
How do I prevent the sorbet from becoming icy?
Use ripe watermelon, chill the base thoroughly before freezing, churn quickly (if possible), and store airtight to reduce moisture migration.
Can I make this sugar-free?
Use erythritol, allulose, or stevia blends that are suitable for freezing — note texture and sweetness may change.
How to Make Authentic Watermelon Agua Fresca at Home
To make authentic watermelon agua fresca at home, blend fresh watermelon chunks with water and a bit of sugar until smooth, then strain the mixture to remove pulp and serve chilled over ice with a squeeze of lime for extra freshness.