Combine water and sugar in a small saucepan on the stove and heat until the sugar
Refrigerate until cool.
Place watermelon in a blender in small batches (blender about half full).
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).
Continue this process until all of the watermelon has been pureed.
Do the same with the raspberries. Use a fine mesh strainer to prevent the raspberry
seeds from getting into the sorbet.
Add the raspberry puree to the watermelon puree
and add the fresh lime juice. Stir well to combine.
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.
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