Watermelon Berry Sorbet Recipe

Watermelon Berry Sorbet Recipe
Watermelon Berry Sorbet Recipe photo by Taste of Home
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Watermelon Berry Sorbet Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 2 cups cubed seedless watermelon
  • 2 cups fresh strawberries, hulled
  • 1 tablespoon minced fresh mint

Directions

In a small heavy saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; cool slightly.
Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13x9-in. dish. Freeze 1 hour or until edges begin to firm. Stir in mint. Freeze 2 hours longer or until firm.
Just before serving, transfer to a blender; cover and process 2-3 minutes or until smooth. Yield: 6 servings.
Originally published as Watermelon Berry Sorbet in Light & Tasty June/July 2006, p49

Nutritional Facts

1/2 cup: 95 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 25g carbohydrate (23g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

  • 1 cup water
  • 1/2 cup sugar
  • 2 cups cubed seedless watermelon
  • 2 cups fresh strawberries, hulled
  • 1 tablespoon minced fresh mint
  1. In a small heavy saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; cool slightly.
  2. Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13x9-in. dish. Freeze 1 hour or until edges begin to firm. Stir in mint. Freeze 2 hours longer or until firm.
  3. Just before serving, transfer to a blender; cover and process 2-3 minutes or until smooth. Yield: 6 servings.
Originally published as Watermelon Berry Sorbet in Light & Tasty June/July 2006, p49

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