In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth. Yield- 6 servings.
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