Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 18 Ratings

This refreshing sorbet gets ruby color from raspberries and plenty of zest from fresh lime juice.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
20 mins
freeze:
6 hrs
total:
6 hrs 20 mins
Servings:
7
Yield:
3-1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely shred 2 teaspoons peel from lime. Juice lime (2 tablespoons); set aside.

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  • In a medium saucepan stir the sugar and water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and lime juice. Stir to thaw.

  • Place raspberry mixture and watermelon in a food processor or blender. Cover and process or blend until smooth. Press mixture through a fine-mesh sieve; discard seeds. Stir in lime peel.

  • Transfer mixture to a 2-quart rectangular baking dish. Cover; freeze until firm (4 to 24 hours). Transfer to a chilled bowl, breaking up if necessary. Beat with an electric mixer on low to medium speed until smooth and lightened in color. Return to dish. Cover and freeze for 2 to 4 hours or until firm.

Nutrition Facts

138 calories; carbohydrates 35g; insoluble fiber 2g; sugars 33g; protein 1g; vitamin a 285.6IU; vitamin c 11.2mg; riboflavin 24mg; niacin equivalents 0.2mg; folate 6.2mcg; sodium 2mg; potassium 92mg; calcium 11mg; iron 0.3mg.
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