Watermelon Sorbet
Mark Bittman
298 ratings with an average rating of 4 out of 5 stars
298
Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.
Raspberry Rose Granita
- Total Time
- 10 minutes, plus 4 hours 30 minutes' freezing and refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup water
- 65grams (about ¼ cup plus 1 teaspoon) sugar
- 680grams raspberries
- ½teaspoon rose water
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
151 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 11 grams dietary fiber; 24 grams sugars; 2 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- Step 2
In a blender, purée the raspberries with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
- Step 3
Chill a 9-by-11-inch baking dish in the freezer. Blend the purée with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.
Tip
- Advance preparation: This will keep for a couple of weeks in the freezer, but it’s best when freshly made.
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Donna P
This is delicious! I have a lot of raspberries from my garden. I made it according to the recipe and even though I didn't set a timer, it was fine to not be right at the 30 minute mark with the scrape. It was a bit laborious but worth the effort. Delicious enough to be great for a dinner party at home.
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