Watermelon & Raspberry Sorbet recipe
This fruity sorbet is sure to be summer favorite.
  • Difficulty Rating: Easy

  • Nutrition Highlights: Watermelon are filled with antioxidants vitamin A and C and contain lycopene.

  • Recipe From: Illinois Partners

Instructions


  1. In a saucepan, make a sugar syrup by simmering water with sugar, stirring until sugar dissolves.

  2. In a blender, puree watermelon. Add sugar syrup, lemon juice and ½ cup raspberries, and continue to puree. Strain through a fine sieve into a bowl, pressing hard on solids.

  3. Cover mixture and chill until cold (about 2 hours), then freeze mixture in an ice cream maker (following manufacturer’s instructions).

  4. Serve scoops garnished with remaining ½ cup raspberries.


Tips & Notes

Store whole watermelons at room temperature; cut watermelon should be refrigerated and used within five days.


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