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Watermelon Sherbet

Total Time

Prep: 10 min. + chilling Cook: 5 min. + freezing

Makes

1/2 gallon

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
Watermelon Sherbet Recipe photo by Taste of Home

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 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 freezer according to the manufacturer's directions. Serve immediately or freeze and allow to thaw about 20 minutes before serving.

Nutrition Facts

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

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