Watermelon & Raspberry Sorbet

Watermelon and raspberry together make such a refreshing juicy sorbet and this

one can be made in advance or right when you're ready to eat it. How? If you use

frozen watermelon you can blend everything up together and serve it immediately. Either way you want to start by dicing your watermelon. If you want to

make it to enjoy immediately then freeze it for at least six hours or overnight

During the summer months I just keep a bag of diced watermelon in my freezer at

all times. If you're making this sorbet ahead of time there's no need to freeze it, just dice it up

when you're ready to make it. Next you'll want to blend your fresh or defrosted frozen raspberries

until pureed. When done you'll need to strain the puree to remove the seeds using a large jug or bowl

that fits your sieve and a spatula to help press the puree through. Don't forget to scrape off the

puree underneath the sieve, then discard the seeds in the sieve, rinse your spatula with cold water

as well as all the blender parts as you don't want those seeds hanging around in the sorbet

Then put the raspberry puree back into the blender, add your icing sugar followed by a little lime

juice, mint leaves which are optional if you hate mint flavour you can leave them out and finally

your fresh or frozen watermelon. Blend on the highest setting or if you have an ice crush

function use that. Use a spatula to break up any stuck chunks of watermelon along the way and

grate down the sides when needed. I used frozen watermelon here but I only froze it for a few

hours this time around which was a mistake as it wasn't quite frozen solid enough which meant the

sorbet was runnier than usual but still it was good to eat immediately. If you make it in advance

of fresh watermelon transfer it to a food storage container and freeze overnight