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Nothing beats a juicy watermelon in warm summer weather-unless it's this frosty sherbet. A dash of cranberry juice adds a lip-smacking tang to every spoonful. —Jeannie Klugh, Lancaster, PA
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 152 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 41 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Watermelon Sherbet in Country Woman June/July 2009, p43
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Reviewed on May. 02, 2010 by Syvonne
This is really refreshing. However, it's more of a sorbet than a sherbet; as sherbets have some form of dairy product in them (milk, cream, half-and-half, buttermilk, etc).Also, I used about a 1/4 cup fresh lemon juice plus an additional 1 T. sugar in place of the cranberry juice.
This is really refreshing. However, it's more of a sorbet than a sherbet; as sherbets have some form of dairy product in them (milk, cream, half-and-half, buttermilk, etc).
Also, I used about a 1/4 cup fresh lemon juice plus an additional 1 T. sugar in place of the cranberry juice.
Reviewed on Jul. 16, 2009 by weesadog
I MUST HAVE DONE SOMETHING WRONG BECAUSE IT DID NOT TURN OUT, COULD NOT GET OUT OF THE PAN AWFUL
Reviewed on Jul. 09, 2009 by Ms Tric
I have used lemonade in place of the cranbery juice at the same amount. Absolutely grand!
Reviewed on Jul. 09, 2009 by maggie hindy
You might try lemon or lime juice but I'm not sure of the amount. All you need to do is give the watermelon some kick.
Reviewed on Jul. 09, 2009 by debbieantes
Can anyone suggest an alternative juice to cranberry? I don't always have cranberry juice available.
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