Watermelon Sorbet


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

Watermelon Sorbet
Photo: Blaine Moats
Prep Time:
20 mins
Freeze Time:
6 hrs
Total Time:
6 hrs 20 mins
3-1/2 cups


  • 1 lime

  • 1 cup sugar

  • 1 cup water

  • 1 cup frozen raspberries

  • 12 ounce chopped watermelon (2 cups)


  1. Finely shred 2 teaspoons peel from lime. Juice lime (2 tablespoons); set aside.

  2. 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.

  3. 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.

  4. 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 (per serving)

138 Calories
35g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 138
% Daily Value *
Sodium 2mg 0%
Total Carbohydrate 35g 13%
Total Sugars 33g
Protein 1g
Vitamin C 11.2mg 56%
Calcium 11mg 1%
Iron 0.3mg 2%
Potassium 92mg 2%
Folate, total 6.2mcg

*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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