Watermelon and Raspberry Sorbet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
1 cup water |
2/3 cup sugar |
a 2 3/4-pound piece of watermelon, rind and seeds discarded, flesh cut into chunks (4 1/2 cups) |
4 teaspoons fresh lemon juice |
1 cup fresh raspberries |
Directions:
1. In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)
2. Each 1/2-cup serving with berries: about 76 calories and 0 grams fat. Nutritional analysis provided by Gourmet
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