Rating: 4 stars
24 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
25 mins
freeze:
2 hrs 30 mins
total:
2 hrs 55 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

*

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

98 calories; carbohydrates 24g; insoluble fiber 3g; sugars 24g; protein 1g; vitamin a 243IU; vitamin c 14.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 2mg; potassium 121mg; calcium 10.1mg; iron 0.4mg.
Advertisement