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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Watermelon-Berry Sorbet

Makes: 6 to 8 servings
Prep 25 mins Freeze 2 hrs 30 mins
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)
  • 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 (g) 12,
  • Cobalamin (Vit. B12) (g) 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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