Watermelon & Marjoram Sorbet

Name: Watermelon & Marjoram Sorbet
Yield: Makes 1 litre (35 fl oz)
Cuisine: Saudi Arabian
Ingredients: 1 smallish watermelon (which yields around 750 g/1 lb 10 oz of fruit after removing the outer skin); 100 g (3½ oz/½ cup) sugar (depending on the sweetness of the watermelon); 100 g (3½ oz/½ cup) sugar (depending on the sweetness of the watermelon); 1 tbsp liquid glucose (optional, for a smoother consistency); 3 small sprigs of fresh marjoram or 1 tbsp dried marjoram; 3 small sprigs of fresh marjoram or 1 tbsp dried marjoram; Juice of 1 lemon; Pinch of sea salt and freshly ground black pepper (optional); Pinch of sea salt and freshly ground black pepper (optional)

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

The Red Sea Cookbook

By Madeeha Qureshi

Published 2026

About

Ingredients

1 smallish watermelon (which yields around 750 g/1 lb 10 oz <

Asia
Saudi Arabia
Gluten-free
Vegan

Method

Cut the watermelon into chunks, removing the skin, pith and any large seeds as you go. Spread out on a freezer-safe baking tray and freeze until solid.

Meanwhile, prepare the sugar syrup by combining the sugar and glucose with 100ml (3½fl oz/scant ½ cup) water in a saucepan over a low-medium heat. Let the sugar dissolve, swirling the pan occasionally, for a few minutes until you have a