Watermelon Sherbet

Watermelon Sherbet

24
TerryWilson 10

"The flavor of watermelon comes through beautifully in this homemade sherbet recipe."

Ingredients 4 h 50 m {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Blend the mixture in a blender until smooth; return to the bowl.
  3. 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.
  4. 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.
Tips & Tricks
Shamrock Shakes

Frozen decadence with vanilla ice cream and mint extract.

Fresh Strawberry Granita

Turn fresh strawberries into an impressive and simple frozen dessert.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 24

  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LWGoldsmith
8/8/2011

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 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
9/8/2011

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 without 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!

niffferjen
8/26/2011

This sherbet is amazing! The lemon juice gives it just the right kick. You won't want to stop eating it!