| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pint raspberries
- 1/2 cup sugar
- 4 cups cubed seedless watermelon
- Juice of 1 lime
Instructions
- Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
- Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
- Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 189 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 38 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Reviews
Refreshing and delicious! Easy to make and a great way to use up watermelon.