prep 20 minutes freeze 6 hours
- 1 lime
- 1½ cups sugar
- 1½ cups water
- 1½ cups frozen raspberries
- 3 cups chopped seedless or seeds removed watermelon
1. Remove 1 Tbsp. zest and squeeze 3 Tbsp. juice from lime.
2. In a large saucepan combine sugar and the water. Bring to simmering over medium heat, stirring to dissolve sugar. Remove from heat. Add raspberries and lime juice. Stir to thaw raspberries.
3. Place raspberry mixture and watermelon in a food processor or blender. Cover and process until smooth. Press puree through a fine-mesh sieve; discard raspberry seeds. Stir in lime zest.
4. Transfer mixture to a 3-qt. rectangular baking dish. Cover; freeze 4 to 24 hours or until firm. Transfer to a chilled bowl, breaking up if necessary. Beat with a mixer on low to medium until smooth and lightened in color. Return to dish. Cover and freeze 2 to 4 hours or until firm.
number of servings 14
per ½ cup 138 cal., 0 g fat, 0 mg chol., 2 mg sodium, 35 g carb., 2 g fiber, 33 g sugars, 1 g pro.
MAKE AHEAD
Cover dish with plastic wrap then heavy foil. Freeze up to 1 month.