Watermelon Sherbet
Refreshingly sweet and pretty in pink, this watermelon sherbet is surprisingly simple to make at home. It’s a treat on hot summer days, when watermelon is in peak season.
Prep time:
Cook time:
Yield: 1/2 gallon
Serves: 4
Calories per serving: 655
Ingredients:
Cook time:
Yield: 1/2 gallon
Serves: 4
Calories per serving: 655
8 cups seeded chopped watermelons
1 1/2 cups sugar
1/2 cup lemon juice
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups whole milk
Directions:
1. In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with the other half; set aside.
2. In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended.
3. Freeze in an ice cream maker according to the manufacturer's directions. Serve immediately or freeze and allow to thaw before serving, about 20 minutes.
Source: tasteofhome.com
2. In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended.
3. Freeze in an ice cream maker according to the manufacturer's directions. Serve immediately or freeze and allow to thaw before serving, about 20 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.