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Watermelon-Berry Sorbet

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

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  • Makes: 6 servings
  • Prep: 25 mins
  • Freeze: 2 hrs 30 mins

Watermelon-Berry Sorbet

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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