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Watermelon Raspberry Sorbet




  1. Combine water and sugar in a small saucepan on the stove and heat until the sugar is dissolved.
  2. Refrigerate until cool.
  3. Place watermelon in a blender in small batches (blender about half full).
  4. Add a little bit of the sugar water to facilitate the blending. Puree well and then strain into container for ice cream maker or a freezer-proof bowl (or Tupperware).
  5. Continue this process until all of the watermelon has been pureed.
  6. Do the same with the raspberries. Use a fine mesh strainer to prevent the raspberry seeds from getting into the sorbet.
  7. Add the raspberry puree to the watermelon puree and add the fresh lime juice. Stir well to combine.
  8. If you are using an ice-cream maker, follow the manufacturer's instructions for freezing at this point. If you are using a freezer alone, combine all the purees together and freeze for about 30 minutes at a time, stirring in between, until desired consistency is obtained. The sorbet is best served as fresh as possible.

Serves 6.

Per Serving: 135 Calories; 1g Fat (8.2% calories from fat); 2g Protein; 32g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Other Carbohydrates

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