Raspberry & Watermelon Sorbet

Both refreshing and palate-cleansing, this fabulous fat-free fruit sorbet makes a great light dessert. Fresh raspberries and juicy watermelon make it jam-packed with health-enhancing vitamins and minerals, especially vitamin C.

Per serving: 232 cal / 0.8g fat / 0g sat fat / 57.7g carbs / 48.8g sugar / 4.9g fiber / 3.3g protein / trace sodium

Serves 4

Prep: 30 minutes, plus cooling and freezing

Cook: 7–9 minutes

½ cup superfine or granulated sugar

⅔ cup cold water

finely grated zest and juice of 1 lime

1¾ cups raspberries

1 small watermelon, cut into chunks

1 egg white

1. Put the sugar, water, and lime zest into a small saucepan and cook over low heat, stirring, until the sugar has dissolved. Increase to high until the mixture comes to a boil, then reduce the heat to medium and simmer gently for 3–4 minutes. Let the lime syrup cool completely.

2. Put the raspberries and watermelon into a food processor, in batches, and process to a puree. Press the mixture through a strainer into a bowl to remove any remaining seeds.

3. Put the puree into a loaf pan, pour in the lime syrup through a strainer, then stir in the lime juice. Freeze for 3–4 hours, or until the sorbet is beginning to freeze around the edges and the center is still mushy.

4. Transfer the sorbet to a food processor and process to break up the ice crystals. Put the egg white in a small bowl and lightly whisk with a fork until frothy, then mix it into the sorbet.

5. Pour the sorbet into a plastic or metal container, cover, and freeze for 3–4 hours, or until firm. Let soften at room temperature for 10–15 minutes before serving. Eat within a week of freezing.