Watermelon Sherbet13 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
Original recipe yields 1 quart
- 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.
Amount Per Serving (8 total)
- 227 cal
- 11.1 g
- 32.1 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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."
"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!"
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