- 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.)
- 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
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)
- Per serving:
- 194 kcal ,
- 14 g fat
- (8 g sat. fat ,
- 50 mg chol. ,
- 34 mg sodium ,
- 18 g carb. ,
- 0 g fiber ,
- 2 g pro.