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  • 3 Ratings

Make this sherbet even easier by starting with seedless watermelon. To serve, scoop the four-ingredient sherbet onto juicy watermelon edges or cubes.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
freeze:
35 mins
total:
50 mins
Servings:
16
Yield:
2-1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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).

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

194 calories; fat 14g; cholesterol 50mg; saturated fat 8g; carbohydrates 18g; protein 2g; vitamin a 175.1RE; vitamin c 4.7mg; sodium 34mg; calcium 40.4mg.
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