Healthy Watermelon Sorbet

July 17, 2016

Watermelon Sorbet

This refreshing sorbet gets ruby color from raspberries and plenty of zest from fresh lime juice.

Watermelon Sorbet

Makes: 7 servings
Serving Size: 1/2 cup
Yields: 3-1/2 cups
Prep: 20 mins
Freeze: 6 hrs
Watermelon Sorbet


  • 1 lime
  • 1 cup sugar
  • 1 cup water
  • 1 cup frozen raspberries
  •  12 ounces chopped watermelon (2 cups)



Finely shred 2 teaspoons peel from lime. Juice lime (2 tablespoons); set aside.
In a medium saucepan stir the sugar and water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and lime juice. Stir to thaw.
Place raspberry mixture and watermelon in a food processor or blender. Cover and process or blend until smooth. Press mixture through a fine-mesh sieve; discard seeds. Stir in lime peel.
Transfer mixture to a 2-quart rectangular baking dish. Cover; freeze until firm (4 to 24 hours). Transfer to a chilled bowl, breaking up if necessary. Beat with an electric mixer on low to medium speed until smooth and lightened in color. Return to dish. Cover and freeze for 2 to 4 hours or until firm.

Nutrition Facts (Watermelon Sorbet)

Per serving:
138 kcal cal.,
0 g fat (0 g sat. fat,)
0 g polyunsaturated fat,
0 g monounsatured fat),
0 mg chol.,
2 mg sodium,
35 g carb.,
2 g fiber,
33 g sugar,
1 g pro.
Percent Daily Values are based on a 2,000 calorie diet