Watermelon Sorbet

Recipe from

Oxmoor House

Nutritional Information

Calories 152
Caloriesfromfat 6 %
Fat 1 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 36.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 5 mg
Calcium 0.0 mg


3 tablespoons sugar
3 tablespoons water
3 cups cubed, seeded watermelon
1 tablespoon lemon juice
Fresh blackberries (optional)
Watermelon wedges (optional)


Combine sugar and water in a small saucepan, stirring well. Bring mixture to a boil; cook, stirring constantly, 1 minute or until sugar dissolves. Let cool slightly.

Position knife blade in food processor bowl; add watermelon, sugar mixture, and lemon juice. Process until smooth. Pour mixture into an 8-inch square pan. Cover and freeze at least 8 hours or until firm.

Position knife blade in food processor bowl; add frozen watermelon mixture. Process until smooth but not thawed. To serve, scoop into 2 dessert dishes, and serve immediately. If desired, garnish with blackberries and watermelon wedges.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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