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“You can make this different colors by varying the types of berries. Using all blueberries with the watermelon will give you a purply blue sorbet. Skip the blues and use raspberries and strawberries and you'll get a vivid red hue. Scent with lemon balm or mint! Adapted from Better Homes and Gardens magazine(Aug. 2003. Cook time is freezing time.”
READY IN:
2hrs 25mins
YIELD:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan combine the water and sugar; bring to boiling, stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly.
  2. Place the watermelon and berries in a blender or large food processor. Cover and blend or process for 30 seconds. Add the warm syrup and blend until almost smooth. Transfer mixture to a 3 quart rectangular baking dish or a 13 x 9 x 2 inch baking pan. Place in freezer, uncovered, for 1-1 1/2 hours or until almost solid.
  3. Remove the sorbet from the freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped lemon balm or mint. Freeze 1 hour more. Break up the ice with a fork and serve in shallow bowls. Top with lemon blam sprigs(or mint sprigs) and a few blueberries and /or raspberries Enjoy!
  4. Note:
  5. If mixture is frozen longer than the final hour, let it stand at room termperature for 20 minutes before breaking up mixture and serving.

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