Watermelon Ninja CREAMi Sorbet Recipe
- kcal
- 165
- protein
- 3g
- sugar
- 33g
- fat
- 1g
per pint, estimated
Watermelon is the lightest pint in this catalog — three ingredients, about 165 calories for the whole thing, and somehow still a real sorbet. The catch is structural: watermelon is 92 percent water, so it freezes harder and icier than anything else you'll put in the CREAMi, and this recipe leans on a full 24-hour freeze and a respin without apology. Use a ripe melon — the sweetness has to come from the fruit itself, because there is no added sugar riding in to save it. A little lime and a pinch of salt do the seasoning. What you get is a frost-pink scoop that tastes like July.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Seedless watermelon cubes | 3 1/2 cups | 530 g | 160 | 3g |
| Fresh lime juice | 1 tbsp | 15 ml | 4 | 0g |
| Lime zest (from the same lime) | 1/2 tsp | 1 g | 0 | 0g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Blend the watermelon cubes, lime juice, lime zest, and salt until completely liquefied — about 30 seconds. Don't strain it; the pulp is the only body this sorbet has.
Pour into the CREAMi pint, stopping at the max-fill line (leftover juice is tomorrow's second pint), and freeze upright on a level shelf for a full 24 hours.
- Spin: SORBET
Process on SORBET. The first pass will come out icy and granular — watermelon does that more than any other fruit, because the base is nearly all water.
- Spin: RE-SPIN
Add 1 tbsp cold water over the surface and RE-SPIN; if it's still grainy, respin one more time. Serve the moment it turns glossy pink and holds a ridge — this one melts fast.
If it comes out crumbly: respin
Watermelon is the iciest base in this catalog — 92 percent water — so plan on the respin. Add 1 tbsp cold water and RE-SPIN; if it still looks granular, respin once more. Two respins is normal here, not a failure. It's done when it looks like pink frost and holds a soft ridge.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 and process on the Deluxe SORBET setting. On the Scoop & Swirl (NC701), spin the same base on SORBET, then use SWIRL to fold through a handful of mini chocolate chips for a watermelon-seed look.
FAQ
Is there really no sugar in this sorbet?
Right — a ripe watermelon carries all the sweetness, which is how the whole pint lands around 165 calories. If your melon is pale or bland, blend in 1–2 tbsp of sugar before freezing; taste the juice first and trust it. The lime and salt are there to make the melon taste more like watermelon, not less.
Why is my watermelon sorbet so icy?
Because watermelon is 92 percent water — the iciest fruit you can put in the machine. Keep the pint level in the freezer for the full 24 hours and use both respins with a tablespoon of cold water each time. If you fight icy sorbets regularly, the icy-fix guide walks through the full checklist.
Does watermelon sorbet keep in the freezer?
It keeps, but it's at its best within a few hours of spinning — the same base that freezes rock-hard also re-freezes grainy. If you do refreeze a half-eaten pint, level the surface and give it a fresh RE-SPIN before scooping again.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
More pints to spin next
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