Watermelon Raspberry Sorbet Recipe
This Watermelon Raspberry Sorbet is a refreshing, vibrant frozen dessert perfect for hot days. Made with fresh watermelon, raspberries, a hint of lime, and mint leaves, this sorbet combines natural sweetness with fruity tartness for an easy, healthy treat. The sorbet requires minimal ingredients and preparation, freezing watermelon cubes beforehand and blending everything into a smooth, icy delight that can be served immediately or frozen for later.
- Prep Time: 10 minutes
- Cook Time: 6 hours (freezing time)
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit and Fresh Ingredients
- 500 g watermelon (roughly half a medium watermelon)
- 300 g fresh raspberries, washed (see note 1 for using frozen)
- 6-8 mint leaves (6 large or 8 medium)
Other Ingredients
- 45 g icing / powdered sugar (adjust to taste)
- 1/4 tsp lime juice
Instructions
- Prepare Watermelon: Dice the watermelon into roughly 1-inch cubes, removing any dark seeds but leaving the pale soft seeds. Place the diced watermelon in a resealable food bag in a flat layer and freeze for at least 6 hours to ensure it is fully frozen and easy to blend.
- Blend Raspberries: Place the fresh raspberries in a powerful blender and blend until liquefied. Pour the blended raspberries through a fine sieve into a large jug or bowl, pressing down with a spatula to extract as much liquid as possible. Discard the raspberry seeds. Rinse your spatula and blender parts with cold water to remove any remaining seeds.
- Add Ingredients to Blender: Return the strained raspberry liquid to the blender. Add the icing sugar, mint leaves, and lime juice. Break up the frozen watermelon cubes if stuck together by gently crushing them in the bag with a rolling pin or meat mallet before adding them to the blender.
- Blend Everything: Blend all ingredients on the highest setting or use the ice crush function if your blender has one. If the blender struggles with frozen chunks, pause blending and use a spatula to move the pieces around before continuing. Blend until the mixture is smooth and sorbet-like.
- Serve or Freeze: Serve the sorbet immediately for a soft-serve texture, or transfer it to an ice cream container and freeze overnight for a firmer texture. If frozen, remove the sorbet from the freezer 30-45 minutes before serving to allow it to soften slightly.
Notes
- Note 1: If using frozen raspberries instead of fresh, thaw slightly before blending for easier liquefying.
- Note 2: Adjust the amount of icing sugar to suit your preference and depending on the sweetness of your fruits.
- Note 3: Mint leaves add a refreshing touch; you can adjust quantity or leave out if preferred.
Find it online: https://marthatasty.com/watermelon-raspberry-sorbet-recipe/
