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 in metal pan
Photo: Andy Lyons
Prep Time:
25 mins
Freeze Time:
2 hrs 30 mins
Total Time:
2 hrs 55 mins


  • 1 cup water

  • ½ cup sugar

  • 2 cup seeded watermelon cubes

  • 2 cup 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.

Nutrition Facts (per serving)

98 Calories
24g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 98
% Daily Value *
Sodium 2mg 0%
Total Carbohydrate 24g 9%
Total Sugars 24g
Protein 1g
Vitamin C 14.8mg 74%
Calcium 10.1mg 1%
Iron 0.4mg 2%
Potassium 121mg 3%
Folate, total 12.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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