Last Updated on June 9, 2021 by smartkitchenpicks
How to make Watermelon Raspberry Sorbet? One of the things I didn’t expect post-pregnancy were all the crazy hot flashes that would come with the baby. I thought that stuff was for saved for menopause! I guess not.
Lately, it’s been pretty warm out here in the Bay Area and I’ve been in desperate need of cooling off. It’s not cute when you sweat through your pajamas and sheets within a few hours.
I am in need of relief that quick and can be made in between feedings. Lucky for me this cold dessert is super easy and quick to make and only requires two ingredients!
Usually, I just use a combination of frozen and fresh watermelon, but I had some raspberries that I had frozen and wanted to use them up. (I waste nothing!).
At the end of my pregnancy my eyes had gotten a little too big for my belly and I went a little nuts on the berries (such a healthy craving, right?!)
The problem was that the berries would end up going bad before I could eat them, so I started freezing them for smoothies, sorbets, and other desserts.
Watermelon raspberry sorbet is super smooth and sweet with just a hint of raspberries. It really reminded me of my favorite east coast treat, Italian ice.
Every summer for the past 30 years, my dad would take me to our local ice cream shop where we would cool down under the shade of a giant oak tree with some Italian ice. Being a new mom, it really makes me appreciate the family traditions my parents created, no matter how big or small.
I look back and remember the time my sister dropped her Italian ice and I cried because I had to share my frozen treat with her. Or the time when my friends came over and we got some Italian ice and then we ran through the sprinklers with my dad.
I don’t think I ever laughed as much as I did that day. I hope I can create memories like these for my little girl when she’s growing up. I guess all these postpartum hormones have me feeling a bit sentimental and nostalgic.
Italian ice pretty much is a huge symbol of my childhood. Unfortunately, it’s hard to get out here on the west coast so I have to make it work by using sorbet as a substitute.
There’s something about the cool, melt-in-your-mouth, brain-freeze causing ways of sorbets and Italian ices that appeals to me. I guess it’s a sensory thing. Is there a food that you enjoy just because of the texture?
Another big plus about this dessert is that there is no sugar, it’s vegan/vegetarian, gluten-free and it’s healthy. There is no one this dessert can’t please!
It’s perfect for summertime dinners or (if you’re trying to be fancy) as a palate cleanser in between courses. You can substitute the watermelon with whatever fruit you’d like, just keep the ratio of frozen to fresh fruit 3:1.
Watch the Watermelon Raspberry Sorbet Video Recipe Below!
You can even get chef-y and add some fresh basil leaves to the watermelon raspberry sorbet to impress your friends with the perfect summer treat. If you’re in the mood for a slushy, just add 1 cup of fruit juice and 1 cup of ice to the blender. The possibilities are endless!
- 3 cups frozen watermelon
- 1 cup fresh watermelon
- ¼ cup frozen raspberries
- 3 tbsp lemon juice
Add everything to a blender and blend until smooth. Scoop out in large glass with bit decoration and enjoy!