Show Subscription Form




Watermelon Sherbet Recipe

Publisher Photo
My family has been harvesting watermelons for generations. Our church group often serves this refreshing treat at the town's watermelon festival.—Lisa McAdoo, Rush Springs, Oklahoma
TOTAL TIME: Prep: 20 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 16 servings

Ingredients

  • 8 cups seeded chopped watermelon
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 2 cups milk

Nutritional Facts

1 serving (1/2 cup) equals 120 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 18 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

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 freezer according to the manufacturer's directions. Serve immediately or freeze and allow to thaw about 20 minutes before serving. Yield: 1/2 gallon.
Originally published as Watermelon Sherbet in Country Woman July/August 1996, p10

Nutritional Facts

1 serving (1/2 cup) equals 120 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 18 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Reviews for Watermelon Sherbet

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT