Ingredients

For the Watermelon Sorbet Layer

  • 4 cups seedless watermelon, cubed (about 1 small watermelon)
  • 1/2 cup granulated sugar
  • 1/4 cup rosé wine
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt

For the Rosé Sorbet Layer

  • 1 1/2 cups rosé wine
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt

For the Crust

  • 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

For Garnish (Optional)

  • Fresh watermelon balls or wedges
  • Mint leaves
  • Whipped cream (optional)

Equipment

  • 9-inch springform pan
  • Food processor or blender
  • Ice cream maker
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Freezer-safe container

Instructions

Step 1: Prepare the Crust

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until the mixture resembles wet sand.
  3. Press the mixture evenly into the bottom of a 9-inch springform pan to form a compact crust.
  4. Bake for 8–10 minutes until lightly golden. Let cool completely.

Step 2: Make the Watermelon Sorbet

  1. In a blender or food processor, puree the watermelon cubes until smooth. Strain through a fine-mesh sieve to remove pulp, yielding about 3 cups of juice.
  2. In a small saucepan, combine sugar and 1/4 cup of the watermelon juice. Heat over medium, stirring until the sugar dissolves completely. Let cool.
  3. Mix the cooled sugar syrup, remaining watermelon juice, rosé wine, lime juice, and salt in a large bowl.
  4. Churn the mixture in an ice cream maker according to the manufacturer’s instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.
  5. Spread the watermelon sorbet evenly over the cooled crust in the springform pan. Smooth the top with a spatula.
  6. Cover with plastic wrap and freeze for at least 2 hours until firm.

Step 3: Make the Rosé Sorbet

  1. In a medium saucepan, combine sugar and water. Heat over medium, stirring until the sugar dissolves. Remove from heat and let cool.
  2. In a large bowl, mix the cooled sugar syrup, rosé wine, lemon juice, and salt.
  3. Churn the mixture in an ice cream maker according to the manufacturer’s instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.
  4. Carefully spread the rosé sorbet over the frozen watermelon sorbet layer, smoothing the top.
  5. Cover with plastic wrap and freeze for at least 4 hours, or overnight, until fully set.

Step 4: Serve

  1. Remove the sorbet cake from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly.
  2. Run a warm knife around the edge of the springform pan to loosen the cake, then remove the pan’s sides.
  3. Slice the cake with a sharp, warm knife, wiping it clean between cuts for neat slices.
  4. Garnish with fresh watermelon balls or wedges, mint leaves, and whipped cream, if desired.

Tips

  • Make Ahead: The sorbet cake can be made up to 3 days in advance and stored in the freezer, tightly wrapped.
  • Alcohol Note: The rosé wine adds flavor but does not fully freeze, giving the sorbet a softer texture. If you prefer a non-alcoholic version, substitute with white grape juice.
  • Storage: Store leftovers in an airtight container in the freezer for up to 1 week.

Serving Size

  • Serves 8–10
  • Prep Time: 45 minutes
  • Freezing Time: 6 hours
  • Total Time: Approximately 6 hours 45 minutes

Enjoy this refreshing and elegant Watermelon Rosé Sorbet Cake at your next summer gathering!