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Watermelon Sherbet
Prep
15 mins
Cook
5 mins
Servings
8
Difficulty
Easy
Nothing beats homemade watermelon sherbet on a hot summer day, and I love how quick and simple this recipe is. With just fifteen minutes of prep time, you can have a refreshing frozen treat ready to enjoy without spending hours in the kitchen. Watermelon is such a wonderful fruit too, packed with lycopene which is great for heart health, plus it's naturally low in calories. The beauty of this recipe is that it requires just a handful of basic ingredients you likely already have at home, making it an affordable way to impress your family and friends. The combination of tart lemon juice and creamy heavy cream transforms fresh watermelon into something truly special and wonderfully light.
Ella x
Ingredients
- 44 cups diced seedless watermelon
- 11 cup white sugar
- 33 tablespoons lemon juice
- 11 dash salt
- ¼ cup cold water¼ cup cold water
- 11 (.25 ounce) envelope unflavored gelatin
- 11 cup chilled heavy cream
Detail level
Instructions
- 1
Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
- 2
Blend the mixture in a blender until smooth; return to the bowl.
- 3
Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
- 4
Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
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