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- 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)
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.
- 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.
- Servings Per Recipe 6,
- cal. (kcal) 98,
- Fat, total (g) 0,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 24,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 3,
- sugar (g) 24,
- pro. (g) 1,
- vit. A (IU) 243,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 2,
- Potassium (mg) 121,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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