Watermelon Sherbet

13 Reviews

Prep: 15 min
Cook: 5 min
Ready In: 4 hr 50 min

“The flavor of watermelon comes through beautifully in this homemade sherbet recipe.” - by TerryWilson

Ingredients

4 cups diced seedless watermelon
1 cup white sugar
3 tablespoons lemon juice
1 dash salt
1/4 cup cold water
1 (.25 ounce) envelope unflavored gelatin
1 cup chilled heavy cream

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Metric US

Original recipe yields 1 quart

Directions

Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
Blend the mixture in a blender until smooth; return to the bowl.
Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition

Amount Per Serving (8 total)

Calories
227 cal
11%

Fat
11.1 g
17%

Carbs
32.1 g
10%

Based on a 2,000 calorie diet

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Reviews (13)

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LWGoldsmith

Aug. 8, 2011

"I was scared to try this for my daughters first birthday - a watermelon party - because of the lack of ratings. It was fabulous! I was afraid it would be too sweet, but I made it just as suggested and..." See more it came out perfect. It's more like sorbet or gelato than ice cream. Very refreshing! I gave the recipe to several people that requested it."

MichelleAnnAnderson

Sep. 8, 2011

"This is the first recipe I've felt compelled to review. It is wonderful! I doubled the recipe to use up a watermelon that was past it's prime. The whole family has really loved this. I made it with..." See moreout using an ice cream maker. I just poured the mixture into a metal bowl and popped it into the freezer. Every couple of hours I whisked it until it was an even texture. When it reached soft serve consistency, I put it into a a covered container and stored it back in the freezer. We'll use this recipe as a jumping pad for other fruit sorbets for sure. I'm envisioning pineapple-coconut, cantaloupe-mint, whatever happens to be in season! Thanks Terry Wilson for sharing!"