Watermelon Sorbet

Written By Stephanie Michalak White

The secret to this flaky sorbet is freezing the fruit first. You can also add other seasonings to this sorbet, like fresh basil, to adjust the flavor profile—this can be particularly delicious if you plan to use the sorbet as a base for a frozen mixed drink. Save your watermelon rinds for pickling!

Stephanie Michalak White

As a chef, educator, and researcher, Dr. Chef Stephanie Michalak White is a lifelong learner passionate about exploring and sharing the transformational power of food. When not in a classroom or kitchen, you will often find Stephanie outside exploring green spaces or indoors pursuing some art project.

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Fruit Fest 2026
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