Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 5 cups
Ingredients
1 cup water
2/3 cup sugar
a 2 3/4-pound piece of watermelon, rind and seeds discarded, flesh cut into chunks (4 1/2 cups)
4 teaspoons fresh lemon juice
1 cup fresh raspberries
Preparation
In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)
Nutrition Per Serving
Each 1/2-cup serving with berries: about 76 calories and 0 grams fat.
#### Nutritional analysis provided by Gourmet
