- 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.
- 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.
- 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
Cecelia Marsh 272 Days Ago
It was easy to make and tasted amazing! My finace didn't want to share it!!!
mega 1020 Days Ago
Please, can you tell me what is lemon balm? thanks