This fruity sorbet is sure to be summer favorite.

Difficulty Rating: Easy

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

Recipe From: Illinois Farm Bureau Partners


  • 1 cup water
  • ⅔ cup sugar
  • 4 ½ cups watermelon, chopped (about a 2 ½-pound piece with seeds and rind discarded)
  • 4 teaspoons fresh lemon juice
  • 1 cup fresh raspberries

Tips & Notes

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



  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.
Recipe From: Farm Flavor -

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