No ice cream maker is needed to make this easy, 4-ingredient sorbet from Kory Figura of Waverly, Iowa. She does report one problem, however. "We couldn't keep enough watermelon in the house to keep up with the demand!"
I clipped this recipe out of the newspaper several years ago and then modified it to suit my family’s taste. It serves as a casual dessert or it makes a lovely presentation in pretty glass dessert dishes with the raspberry sauce drizzled over it.
Simple, super-quick and pretty as a picture, this dainty, refreshing treat from our Test Kitchen will melt any resistance to dessert! Best of all, it couldn’t be easier to make. Garnish with fresh blackberries, blueberries and raspberries—or frozen. Vary the sorbet according to your preference. —Taste of Home Test Kitchen
Strawberries, watermelon and three other items are all you need for this freezer treat that's virtually free of fat. A friend gave me the recipe, promising it was the ultimate in refreshing, summer desserts. I couldn't agree more. —Jill Swavely, Green Lane, Pennsylvania
After scooping out the watermelon for this pretty pink sorbet, I freeze the rind shell to use as a serving bowl for the scoops. We also put out bowls of chocolate chips and jimmies so our guests can sprinkle on their own "seeds".—Heide Grable, Raleigh, North Carolina
Whether you offer it as a dessert or as a palate cleanser between courses, this sweet-tart sorbet will hit the spot. I recommend letting it freeze for a day in the freezer before eating. —Gwen Pratesi, Smyrna, Georgia
While looking looking for new ways to use my favorite herb—fresh mint—I decided to create a frosty treat that was healthy, too. A dish of this pretty sorbet is the perfect ending to a summer meal. —Jess Apfe, Berkeley, California