Ingredients for 6 servings:
- 1 cup water
- 1/2 cup sugar
- 2 cups seeded watermelon cubes
- 2 cups fresh berries such as (raspberries, strawberries, or blueberries)
- Snipped fresh lemon balm
- Fresh lemon balm sprigs
- Fresh raspberries and/or blueberries (optional)
Directions:
- In a medium saucepan combine water and sugar and bring to a boil, 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 for 30 seconds. Add the warm syrup and blend until 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. Use a fork to break up the frozen fruit into a smooth mixture. Stir in snipped lemon balm. Freeze 1 hour more. If you are freezing longer, let stand at room temperature about 20 minutes before breaking up mixture with a fork and serving. Break up the ice with a fork and serve in shallow bowls. Top with lemon balm sprigs and a few blueberries and/or raspberries. Recipe from www.bhg .com
