Watermelon-Berry Sorbet

Pick your color for this frozen dessert. Blueberries and watermelon equal a purply-blue sorbet. Raspberries and strawberries give you red.

Watermelon-Berry Sorbet Enlarge Image
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23 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
25 mins
Freeze:
2 hrs 30 mins
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Watermelon-Berry Sorbet

Ingredients
1
cup water
1/2
cup sugar
2
cups seeded watermelon cubes
2
cups fresh berries (raspberries, strawberries, and/or blueberries)
 
Snipped fresh lemon balm
 
Fresh lemon balm sprigs
 
Fresh raspberries and/or blueberries (optional)

Directions

  1. In a medium saucepan combine water and sugar; bring to boiling,stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly.
  2. Place the watermelon and berries in a blender or large food processor; cover and blend or process for 30 seconds. Add the warm syrup and blend until almost smooth. Transfer the mixture to a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Place in the freezer, uncovered, for 1-1/2 hours or until almost solid.
  3. Remove sorbet from freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped lemon balm. Freeze 1 hour more*. Break up the ice with a fork and serve in shallow bowls. Top with lemon balm sprigs and a few blueberries and/or raspberries.

From the Test Kitchen

*

If mixture is frozen longer than the final hour, let it stand at room temperature about 20 minutes before breaking up mixture with a fork and serving.

Nutrition Facts

(Watermelon-Berry Sorbet)
    Per serving:
  • 98 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 2 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 24 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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