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Watermelon Sherbet
Ingredients
-
6
cups cut-up, seeded watermelon
-
3
cups whipping cream
-
1 1/2
cups buttermilk
-
1 1/4
cups sugar
-
Few drops red food coloring (optional)
Directions
1. Place 3 cups of the watermelon in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining melon. (You should have 4 cups total of melon puree. If necessary, blend or process additional watermelon to measure 4 cups.)
2. In a large mixing bowl combine watermelon puree, whipping cream, buttermilk, sugar, and red food coloring (if desired). Stir the mixture until sugar is dissolved. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Makes about 2-1/2 quarts (16 to 18 servings).
From the Test Kitchen
- Tip Freezer Directions:Prepare the watermelon mixture as above, except use 3 cups watermelon, 1-1/2 cups whipping cream, 3/4 cup buttermilk, and 2/3 cup sugar. Transfer to a 9x9x2-inch pan. Cover and freeze for 2 to 3 hours or until almost firm.Break the frozen watermelon mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover and freeze until firm. Makes 1-1/4 quarts.
Nutrition Facts
(Watermelon Sherbet)
- Servings Per Recipe 16,
- Calories 194,
- Protein (gm) 2,
- Carbohydrate (gm) 18,
- Fat, total (gm) 14,
- Cholesterol (mg) 50,
- Saturated fat (gm) 8,
- Vitamin A (RE) 175,
- Vitamin C (mg) 5,
- Sodium (mg) 34,
- Calcium (DV %) 40,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I made the watermelon sherbet & it tastes pretty good. I was worried that the watermelon puree would make the sherbet too watery/icy so I boiled the sugar and puree for about 15 minutes till it was reduced by half, the refrigerated mix, then whisked it together with the buttermilk and whipping cream. I used my ice cream maker, and it tastes good, kind of between sweet and tart.
7/31/2011 07:09:52 PM Report Abuse