Watermelon Sherbet
Submitted by georgep
Creamy watermelon sherbet churned with evaporated skim milk, lemon juice, and a touch of gelatin for silky smooth scoops. A lighter frozen treat that captures peak summer melon flavor.
YIELD
9 servingsPREP
10 minCOOK
30 minREADY
40 minFive cups of ripe watermelon, a squeeze of lemon, and an ice cream freezer are all that stand between you and the most refreshing frozen treat of the summer.
Evaporated skim milk gives this sherbet a creamy body without weighing it down, while a packet of unflavored gelatin keeps the texture velvety smooth instead of icy and grainy.
The watermelon chills with sugar and lemon juice first so the flavors meld before blending and churning.
What comes out of that freezer is a gorgeous pink sherbet that tastes like biting into the coldest, sweetest slice of melon you’ve ever had.
Chef Tips
- Use the ripest, reddest watermelon you can find. Pale, underripe melon makes a washed-out sherbet with flat flavor.
- Make sure the gelatin is fully dissolved before combining. Any undissolved granules will create chewy spots in the finished sherbet.
- Chill the watermelon mixture the full 30 minutes before blending. Starting cold means faster freezing and smaller ice crystals.
- If you don’t have an ice cream maker, pour the blended mixture into a shallow pan and freeze, stirring vigorously every 45 minutes until set.
Ingredients
Directions
Combine first 3 ingredients; cover and chill 30 minutes.
Place watermelon mixture in container of an electric blender or food processor.
Top with cover, and process until smooth; set aside.
Sprinkle gelatin over water in a small sauxepan; let stand 1 minute.
Cook over medium heat, stirring until gelatine dissolves; remove from heat.
Combine watermelon mixture, gelatin and milk.
Pour into freezer container of a 5-quart hand-turned or electric freezer.
Freeze mixture according to manufactuer’s instructions.
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