Watermelon Strawberry Sorbet

Watermelon Strawberry Sorbet


  • 1 pint strawberries, hulled
  • 1 cup diced seeded watermelon
  • 1 teaspoon fresh lemon juice
  • 1/2 cup sugar


  1. Purée the strawberries, watermelon, lemon juice, and sugar together in a blender until smooth.
  2. Check that the purée has the correct amount of sugar, using the method described below. Add more sugar or juice if necessary.
  3. Transfer the purée to the canister of an ice cream maker and process according to the manufacturer's instructions.
  4. Keep the sorbet in the freezer until ready to use.

Chef's Tip: Here's a trick to make sure the sorbet mixture has the right amount of sugar: float a clean egg in it (that's right, shell and all). If the egg sinks, add more sugar to your sorbet mixture. You want the egg to float near the surface, with a nickel-sized spot of the egg exposed above the liquid. If it floats more than that, add more juice or water. Then the sorbet mixture is ready to freeze perfectly.

*Recipe provided by Chef John Besh in My New Orleans The Cookbook

Servings: Makes about 3 cups

Louisiana Videos
Nottoway Plantation & Resort (Hotel)
View More Travel Videos