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