So my husband brought me a 28 pound watermelon a couple days ago.
I thought that we had bought a nice fridge before we moved into our new house at the end of December. And suddenly… it looks pretty small.
I started cutting up half of it once my daughter had gone to bed, and that took me about an hour. I thought that I should just cut it into small chunks and deseed it while I’m at it so that it actually gets eaten.
I took out a container to put some in.
And then I took out 3 more.
If you follow me on Instagram, you saw just how much watermelon I got from a measly half.
So I asked you on Facebook how you store it and what you do with it, because I just couldn’t see us polishing this off before it was past its peak. I got lots of suggestions, but I really wanted to do something with raspberry.
I’m loving the way raspberries complement so many other flavours. Strangely enough, I’m not really into eating raspberries by themselves.
This is definitely a sorbet, and not an ice cream, because there isn’t any cream or milk in it. It has a bit of an icy texture, though I like to eat mine at soft serve consistency, so I take it out after about 7 hours or just let it sit on the counter for 20 minutes before dishing it out. I had half a container of whipped topping sitting in my fridge, and I know it’s not the same as real cream, but it gives it just a little bit more of a creamy texture.
It’s the perfect fresh and fruity way to end a summer meal!
Raspberry Watermelon Sorbet
written by Ashley Fehr
Ingredients
- 1 cup water
- 1 cup sugar
- 2 cups frozen raspberries
- 6 cups watermelon
- 2 tbsp lemon juice
- 2 cups light cool whip
Instructions
- In a small pot, combine water and sugar and bring to a boil. Boil until sugar is dissolved, then set aside to cool.
- In a food processor, puree raspberries and watermelon. Add lemon juice and cooled water.
- Add cool whip and puree until combined.
- Place in a freezer safe container in the freezer. Freeze until desired consistency.
Notes
Nutrition Information
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Diane Beard says
I just wondered if there are still whole raspberry seeds in the sorbet? I cannot have the seeds so wondered if I need to mash and strain the raspberries first.
Ashley Fehr says
You definitely can do that! I don’t notice them after being pureed, but if you want to strain them you can definitely do that.
Kelly - Life Made Sweeter says
Wow, 28 lbs would take me a long time to cut up too. Love what you did with it though. This is such a gorgeous sorbet Ashley! I love that you combined watermelon with raspberries and can just imagine how refreshing and amazing this tastes!
Ashley says
Thanks Kelly! I love raspberry and watermelon together!
Jess @ On Sugar Mountain says
I love the color you achieved on this sorbet, Ashley! It’s stunning. And I love the combo of raspberry and watermelon. Even though I adore my sweet treats, sometimes the light sweetness of fruit is all I need. 🙂
Ashley says
Oh I definitely do too Jess! But I feel a little less guilty dishing up some frozen fruit 🙂 It helps even things out a bit!
Annie @Maebells says
28 pounds?! Oh my! That is pretty impressive! I love that you made a sorbet, just what I need for a hot summer like this!
Ashley says
It was absolutely massive! I was a little worried we wouldn’t finish it, but we’ve eaten a lot of it already 🙂
Maria Alison@Ten at the Table says
This looks delicious! I wonder if I can use whipped coconut cream instead of the cool whip.
Ashley says
I think you definitely could! I just put it in to make it a little creamier and a little less icy — the original recipe had none at all.
Medha @ Whisk & Shout says
This looks gorgeous! I love the rich color that the raspberries and watermelon combine to give.
Ashley says
Thanks Medha! I love the flavour of them together!
Matt Robinson says
This sorbet needs to happen here before summer ends. AMAZING!
Ashley says
Thanks Matt!