Preparation:
In a saucepan simmer water with sugar, stirring until sugar has dissolved. In a blender pur‚e watermelon, sugar syrup, lemon juice, and 1/2 cup of raspberries. strain through a fine sieve into a bowl, pressing hard on the solids and then discard. covered and chill mixture until cold. freeze mixture in an ice cream maker.
Serve scoops of sorbet and garnish with remaining 1/2 cup of raspberries. (sorbet may be made up 1 week in advance). |
