Watermelon Raspberry Sorbet
This Watermelon Raspberry Sorbet with a kick of mint and hint of lime, is super juicy & refreshing. Make it to serve immediately or for another day.
Equipment
Ingredients
- 500 g watermelon roughly half a medium watermelon
- 300 g fresh raspberries, washed, see note 1 for using frozen
- 45 g icing / powdered sugar, more if needed, see note 2
- ¼ teaspoon lime juice
- 6-8 mint leaves (6 large, 8 medium), see note 3
Instructions
- Dice the watermelon into roughly 1 inch cubes, and remove any dark seeds (pale soft seeds you can leave). To make this sorbet and serve immediately, in advance and for at least 6 hours, put the diced watermelon in a resealable food bag and freeze in a flat layer.
- When ready to make, add the raspberries to a powerful blender and blend until liquidised. Then carefully sieve the blended raspberry into a large jug or a bowl that fits the sieve. Use a spatula to press down the liquid part through the sieve. You’ll need to scrap down the puree from underneath the sieve when done. Discard the seeds and rinse the spatula and all blender parts with cold water to remove any seeds left behind.
- Then add the blended raspberries (now without seeds) back into the blender. Add in first the icing sugar, then the mint leaves, followed by lime juice. Next add in the fresh or frozen watermelon (if frozen and watermelon cubes are stuck together, use a rolling pin or meat mallet, break up the watermelon chunks while still in the bag.
- Blend until smooth. If using frozen watermelon, blend on the highest setting, or ideally using the ice crush function if your blender has one. If the blender gets stuck on any chunks of watermelon, turn the blender off and use the clean spatula to move the chunks around a little before continuing. Serve immediately if you used frozen watermelon, otherwise pour into an ice cream or food container and freeze overnight. You’ll need to remove the tub 30-45 minutes (depending on how much is in the container) before you are ready to eat to defrost the sorbet slightly. You can also freeze leftovers of the ready to eat sorbet using frozen watermelon.
Notes
- To use frozen raspberries, they must be fully defrosted, also measure in grams or ounces not cups.
- If your fresh raspberries and/or watermelon are not particularly sweet, you may well need more icing sugar. Add the amount specified blend the mixture up, have a little taste and add more 1 tablespoon at a time if needed, blending in between each one.
- If you are not a fan of mint, you can leave it out.
Baby & Toddler
Not suitable for under 12 months.
STORAGE
Freeze in an air-tight ice cream or food container. Note, the texture may start to decline after 3 months, and ice crystals might start forming.
Nutrition
Calories: 81kcalCarbohydrates: 20gProtein: 1gFat: 0.5gSaturated Fat: 0.03gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 175mgFiber: 4gSugar: 15gVitamin A: 533IUVitamin C: 20mgCalcium: 21mgIron: 1mg
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