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

Leave a comment