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
- In a saucepan, make a sugar syrup by simmering water with sugar, stirring until sugar dissolves.
- 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.
- Cover mixture and chill until cold (about 2 hours), then freeze mixture in an ice cream maker (following manufacturer’s instructions).
- 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.