Watermelon Sorbet
This refreshing sorbet gets ruby color from raspberries and plenty of zest from fresh lime juice.
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Watermelon Sorbet
Directions
- Finely shred 2 teaspoons peel from lime. Juice lime (2 tablespoons); set aside.
- 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 (Watermelon Sorbet)
- Per serving:
- 138 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 2 mg sodium ,
- 35 g carb. ,
- 2 g fiber ,
- 33 g sugar ,
- 1 g pro.