Watermelon Sherbet Recipe

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Watermelon Sherbet Recipe

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5 1
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

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

Directions

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.
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. 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

1/2 cup: 120 calories, 1g fat (1g saturated fat), 4mg cholesterol, 18mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 2g protein.

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

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