Watermelon Sherbet

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

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  • Makes: 16 servings
  • Makes: 2-1/2 quarts
  • Prep: 15 mins
  • Freeze: 35 mins

Watermelon Sherbet

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5.0 by 4 people

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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

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.

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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.
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