This Recipe Serves 8
1/3 cup Domino® Light or C&H® Sugar & Stevia Blend
1/4 cup water
4 cups fresh watermelon, seeded and cut into chunks
1 1/3 cups fresh strawberries, cleaned and hulled
1 tablespoon freshly squeezed lime juice, to taste
- In saucepan over medium-high heat, combine Light Sugar & Stevia Blend and water. Stirring constantly with whisk, bring mixture to a boil. Reduce heat to low and simmer, without stirring, until liquid becomes transparent, about 4 minutes. Remove from heat; set aside.
- In large blender, combine watermelon chunks and strawberries. Purée until combined. Add sugar syrup and lime juice, according to taste. Purée, then taste. If not sweet enough, add 1 teaspoon Light Sugar, then blend and taste again. Continue until you are happy with the mixture's sweetness, adding up to 3 teaspoons. sugar. If the mixture is too sweet, add more lime juice, also to taste, up to 2 teaspoons if desired.
- Pour mixture into large bowl, cover and chill for at least 2 hours. Freeze in ice-cream maker, churning according to manufacturer's instructions, up to 25 minutes. When sorbet has finished churning, transfer to freezer-safe container, smooth with back of spoon, and freeze 3 to 4 hours, or until firm.
- This sorbet will keep about 4 days in freezer. If it becomes hard, let sit on counter for 15 minutes, then use edge of ice cream scoop to break into chunks. Warm a metal spoon under hot water; use back of spoon to smooth sorbet back to original shape. Freeze 10 minutes. The sorbet will have regained a soft, smooth texture.
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