Prep 25 mins
Cook 2 hrs
You can make this different colors by varying the types of berries. Using all blueberries with the watermelon will give you a purply blue sorbet. Skip the blues and use raspberries and strawberries and you'll get a vivid red hue. Scent with lemon balm or mint! Adapted from Better Homes and Gardens magazine(Aug. 2003. Cook time is freezing time.
- 1 cup water
- 1⁄2 cup sugar
- 2 cups watermelon, cubes seeded
- 2 cups fresh berries (raspberries, strawberries, and or or blueberries)
- fresh lemon balm or of fresh mint, snipped
- fresh lemon balm or fresh mint sprig, snipped
- fresh raspberries, and (optional) or blueberries (to garnish) (optional)
- In a medium saucepan combine the 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 mixture to a 3 quart rectangular baking dish or a 13 x 9 x 2 inch baking pan. Place in freezer, uncovered, for 1-1 1/2 hours or until almost solid.
- Remove the sorbet from the freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped lemon balm or mint. Freeze 1 hour more. Break up the ice with a fork and serve in shallow bowls. Top with lemon blam sprigs(or mint sprigs) and a few blueberries and /or raspberries Enjoy!
- If mixture is frozen longer than the final hour, let it stand at room termperature for 20 minutes before breaking up mixture and serving.