Watermelon-Berry Sorbet
From: Better Homes and GardensPick your color for this frozen dessert. Blueberries and watermelon equal a purply-blue sorbet. Raspberries and strawberries give you red.
Servings: 6 to 8 servings
Prep: 25 mins
Total: 2 hrs 55 mins
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Ingredients
1 cup water
1/2 cup sugar
2 cups seeded watermelon cubes
2 cups fresh berries (raspberries, strawberries, and/or blueberries)
Snipped fresh lemon balm
Fresh lemon balm sprigs
Fresh raspberries and/or blueberries (optional)
Directions
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. Note: 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
Calories 98, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 2 mg, Carbohydrate 24 g, Total Sugar 24 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin C 25%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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