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Creamy watermelon sherbet

Summer's favourite fruit gets a chilly makeover.
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The Loop, June 26, 2013 3:29:34 PM

5 cups (1.25 L) watermelon puree (about 1 large watermelon)
1 ½ tbsp (22 ml) unflavored gelatin
1 ½ cups (375 ml) sugar
¼ tsp (1 ml) ground nutmeg
1 ½ cups (375 ml) milk
1 ½ tsp (7.5 ml) fresh lime juice

1. Place gelatin and ½ cup (125 ml) of the watermelon puree in a saucepan. To soften gelatin, let stand 5 minutes at room temperature. Then gently heat until the gelatin is dissolved. Cool slightly.
2. Add remaining watermelon puree, sugar, nutmeg, lemon juice and milk to gelatin mixture.
3. Freeze in ice cream freezer according to appliance directions.

Tip: If you don’t have an ice cream maker, you can still make this yummy sherbet but it will not be as smooth as if made with a machine. Place your mixture into an airtight container and freeze for approximately two hours. Take it out and stir vigorously to break up the ice crystals, then return to the freezer. The more often you stir it as it freezes, the smoother it will be.

Source: National Watermelon Promotion Board, www.watermelon.org

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