Watermelon-Lemonade Sorbet

To add a zingy herbal twist, swap out the coconut flakes for a few sprigs of tarragon.

The coconut flakes add a tropical touch.

Level: Easy
Serves: 4


  • 2 c. cubed seeded watermelon
  • 2 tsp. lemon zest
  • 1 c. lemon juice (about 8 lemons total)
  • 1 c. cold water
  • ⅓ c. sugar
  • coconut flakes


  1. Puree 2 cups cubed seeded watermelon with 2 tsp lemon zest and 1 cup lemon juice (about 8 lemons total), 1 cup cold water, and ⅓ cup sugar in a blender until smooth.
  2. Freeze in an ice cream machine according to manufacturer's instructions.
  3. Transfer to an airtight container and cover.
  4. Freeze for at least 2 hrs before serving.
  5. Garnish scoops with toasted unsweetened coconut flakes (optional).

115 cal per serving

This story originally appeared in the June 2016 issue of Dr. Oz The Good Life.

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