Watermelon and Raspberry Sorbet
This fruity sorbet is sure to be summer favorite.
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Featured In: Tennessee Home & Farm
Ingredients
- 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
Instructions
- 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.