Watermelon Sorbet and Chilled Blueberries

A Nutritious, Delicious, Frozen Delight

May 29, 2009 Alicia Richardson

Naturally sweet and juicy, frozen watermelon with chilled blueberries is a refreshing nutrient and antioxidant rich dessert, perfect for summer's hot days or evenings.

If you're not a fan of watermelon because it is "messy" to eat (leaves you with a juice-drenched chin), this final course offers the same "natural" flavour and goodness of the fruit, proffered in a refined manner. Without alcoholic beverages, added fat, and excess sugar, it can be enjoyed by everyone. Why not prepare this dessert next time you have a party? Your guests will love it!

Watermelon Sorbet with Chilled Bluerries and Mint

Serves 8

Ingredients

One small watermelon about 4 pounds or 1/2 large watermelon about 7-8 pounds
1/2 cup sugar
1 tablespoon fresh lemon juice
1/2 cup fresh blueberries (chilled)
1-2 sprigs of fresh mint leaves

Method

Cut watermelon in half. Scoop out the flesh. Remove and discard seeds.
Puree watermelon flesh in a blender or food processor.
Measure pureed fruit. You should have about 31/2 - 4 cups
Stir in the sugar and lemon juice into the pureed fruit.
Freeze the mixture. Whisk and aerate the mixture by: hand-whisking, food-processing or churning the dessert in an ice cream maker. See below.
Scoop sorbet into pre-chilled dessert bowls/containers. Garnish with chilled blueberries and a few mint leaves on the side. Serve at once.

Hand-Whisking Method

Turn your freezer into the coldest possible setting.
Choose a non-reactive metal bowl that will fit in the freezer. Do not use glass bowls. The sorbet won't freeze.
Put the dessert mixture in the freezer. When it has solidified completely, break the ice crystals with a whisk and beat it to aerate the mixture. Put dessert back in the freezer.
After the final whisking, freeze it for another 15 minutes then serve at once as described above.

Food Processor Method

Freeze the mixture in a non-reactive metal bowl.
When the dessert has completely solidified, put the mixture in the food processor to break the chunks and aerate the sorbet until it is smooth. Do not overprocess. The sorbet will melt.
Return it to the freezer for another 15 minutes until the mixture firms up.
Scoop in containers, garnish with chilled blueberries and a leaf or two of fresh mint.

Churning Method

This method uses an old-fashioned ice-cream maker or an electric model. If you're using an electric model, follow the manufacturer's directions very carefully.

Nutritional Content Per Serving Portion

Calories: 110
Carbohydrates: 28 grams
Dietary Fiber: 1.1 gram
Protein: 1.5 gram
Fat: 0.35 grams
Vitamin A: 1,291 International Units (IUs)
Lycopene: 1,024 micrograms
Vitamin C: 20 milligrams
Vitamin E: 0.17 milligrams
Vitamin K: 2.6 micrograms
Vitamin B1/Thiamin: 0.076 milligrams
Vitamin B2/Riboflavin: 0.049 milligrams
Vitamin B3/Niacin: 0.423 milligrams
Vitamin B6: 0.104 milligrams
Folate: 7.4 micrograms
Pantothenic Acid: 0.51 micrograms
Calcium: 16.2 milligrams
Iron: 5.6 milligrams
Magnesium: 23 milligrams
Manganese: 0.107 milligrams
Phosphorus: 26 milligrams
Potassium: 257 milligrams
Sodium: 2.34 milligrams
Copper: 0.10 milligrams
Zinc: 0.24 milligrams
Selenium: 1.02 micrograms
Total Fat: 0.34 milligrams
Antioxidant Radical Oxygen Capacity (ORAC) Value: 4,510 micromoles. The antioxidant value of this dessert.

Note: This original recipe was developed and analyzed for nutritional content by the author- Alicia Richardson

The copyright of the article Watermelon Sorbet and Chilled Blueberries in Seasonal Cooking is owned by Alicia Richardson. Permission to republish Watermelon Sorbet and Chilled Blueberries in print or online must be granted by the author in writing.

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