Raspberry and watermelon sorbet recipe

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Wonderfully refreshing on a hot day, or soothing after a spicy meal, this healthy and easy-to-make dessert is great to have tucked away in the freezer.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 4 Minutes


  • ⅔ cup superfine or granulated sugar
  • ⅔ cup cold water
  • 1 finely grated lime juice and zest
  • 1¾ cups raspberries
  • 1 small watermelon, seeded, peeled, and cut into chunks
  • 1 egg white
How to Make It
  1. Put the sugar, water, and lime zest into a small saucepan and cook over low heat, stirring, until the sugar has dissolved. Increase the heat to high until the mixture comes to a boil, then reduce to medium and simmer for 3–4 minutes. Let cool completely.
  2. Put the raspberries and watermelon into a food processor in batches and process to a puree, then press through a strainer into a bowl to remove any remaining seeds.
  3. Transfer the puree to a loaf pan, pour in the lime syrup through a strainer, then stir in the lime juice. Freeze for 3-4 hours, or until the sorbet is beginning to freeze around the edges but the center is still mushy.
  4. Transfer the sorbet to a food processor and process to break up the ice crystals. Put the egg white in a small bowl and lightly whisk with a fork until frothy, then mix it into the sorbet.
  5. Pour the sorbet into a plastic or metal container, cover, and freeze for 3-4 hours, or until firm. Let soften at room temperature for 10-15 minutes before serving. Eat within a week of freezing.

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