Watermelon-Berry Sorbet

Cold, Dessert


1 cup water

1/2 cup sugar

2 cups seeded watermelon cubes

2 cups fresh berries (raspberries, strawberries, and/or blueberries)

Snipped fresh lemon balm

Fresh lemon balm sprigs

Fresh raspberries and/or blueberries (optional)


In a medium saucepan combine water and sugar; bring to boiling,stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly.

Place the watermelon and berries in a blender or large food processor; cover and blend or process for 30 seconds. Add the warm syrup and blend until almost smooth. Transfer the mixture to a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Place in the freezer, uncovered, for 1-1/2 hours or until almost solid.

Remove sorbet from freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped lemon balm. Freeze 1 hour more*. Break up the ice with a fork and serve in shallow bowls. Top with lemon balm sprigs and a few blueberries and/or raspberries.


Per serving: 98 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 2 mg sodium , 24 g carb. , 3 g fiber , 24 g sugar , 1 g pro.