Watermelon sorbet with olive oil and sea salt

When temperatures are soaring, cool down and cleanse your palate with this refreshing sorbet. Olive oil and sea salt add extra tang to a popular summer treat.

Watermelon sorbet with olive oil and sea salt

Servings 12
Author Lyndey Milan



  • 1/2 cup sugar
  • 3/4 cup water
  • 2 kilos watermelon cut into chunks and seeded
  • 2 tablespoons fresh lime juice

To serve

  • Extra virgin olive oil
  • Sea salt flakes e.g. Murray River Pink


  1. Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour.
  2. Place watermelon and lime juice in a food processor; process until smooth. Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
  3. Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the centre of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
  4. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.
  5. To serve: place in chilled dishes and drizzle with olive oil and sprinkle with sea salt flakes.

Recipe Notes

More recipes at www.lyndeymilan.com

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