Best 7 Watermelon And Raspberry Sorbet Recipes

MINI WATERMELON SORBET SANDWICHES

Steps:

• Arrange the vanilla wafers bottom-side up on a baking sheet lined with parchment. Fold the sesame seeds into the sorbet. Scoop 1 tablespoon of the ice cream mixture on 12 of the cookies. Sandwich with the remaining cookies and freeze to harden, about 2 hours.
• Stir 1 teaspoon of the canola oil into the melted dark green candy and the remaining 1/2 teaspoon canola oil into the melted light green candy to thin.
• Clean up the edges of the ice cream sandwiches with a paring knife. One by one, dip the sandwiches in the melted dark green candy. Use a small rubber spatula or fork to drizzle the melted light green candy over the sandwiches to add stripes. Freeze to set before serving, about 30 minutes.

WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally to dissolve sugar. Cool slightly., Place watermelon in a food processor; process until pureed. Add orange juice, lime juice and cooled syrup; process until blended. Transfer to a large bowl; refrigerate, covered, until cold, about 3 hours., Pour into cylinder of ice cream freezer. Freeze according to manufacturer's directions; if desired, add chocolate chips during the last 10 minutes of processing. Transfer sorbet to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

SIMPLE WATERMELON SORBET

Steps:

• Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
• Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

WATERMELON AND RASPBERRY SORBET

Steps:

• In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)

WATERMELON AND RASPBERRY SALAD

Steps:

• Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

WATERMELON BERRY SORBET

Steps:

• In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
• Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process for 2-3 minutes or until smooth. If you want, strain and discard seeds and pulp. Transfer mixture to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
• Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth.

FAMILY-FRIENDLY WATERMELON SORBET

Steps:

• Combine watermelon, lemon juice, and sugar in a blender; blend until smooth and foamy.
• Pour blended mixture into a glass measuring cup through a fine-mesh strainer, pressing with a spoon to extract as much juice as possible; juice should measure about 1 3/4 cup.
• Pour watermelon juice into small glass dessert bowls. Freeze until firm, about 2 hours.