Raspberry-Watermelon Sorbet

• 4 cups watermelon, coarsely chopped and seeded
• 2 cups raspberries, fresh or 2 cups raspberries, frozen & thawed
• 12 cup granulated sugar
• 14 cup orange juice

1. In a blender, blend watermelon, raspberries, sugar and orange juice until smooth.
2. Press through fine sieve, discarding seeds.
3. Freeze in 13 x 9 inch metal cake pan until solid, about 2 hours.
4. Break up and puree.
5. Freeze in airtight container until firm, about 1 hour.

watermelon, raspberries, sugar, orange juice

Taken from www.food.com/recipe/raspberry-watermelon-sorbet-381981 (may not work)