This recipe for handmade sherbet brilliantly captures the flavor of watermelon.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 4 cups diced seedless watermelon
- 1 cup white sugar
- 3 tablespoons lemon juice
- 1 dash salt
- ¼ cup cold water
- 1 (.25 ounce) envelope unflavored gelatin
- 1 cup chilled heavy cream
Instructions
- 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.
- Blend the mixture in a blender until smooth; return to the bowl.
- 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.
- 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.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 63 mg |
| Sugars | 30 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
absolutely LOVE! I got distracted and let it run too long in my churn so it melted again, but I went with the granita method and it is FABULOUS!! Thank you 🙂
This was easy to make and it’s tastes great. I used ¾ of a personal watermelon. It’s sweet but also refreshing.
This recipe was incredible. I didn’t have any gelatin so I left it out. Still fabulous. Next time I will half the sugar and double the lemon. The watermelon is plenty sweet as is.
I doubled the recipe and just fit into my electric ice cream maker. It was awesome!
I made this just using my home deep freeze and it turned out great! I will make this again by popular request
This was good but not great. Maybe I was expecting the wow of the reviews but it was very sweet and not a lot of favor. I didn’t taste the lemon at all. I was hoping for a lighter fruit flavor but it is a creamier flavor. I’m going to try it with raspberries and lime and see what happens
Hmmmm…. not sure what went wrong! Tasted delicious, but did not harden in my KitchenAid Ice Cream maker. I followed the directions; only change was to cut the sugar to 3/4c instead of the full 1cup. I’m guessing two things: I had heavy cream and had frozen it to use later. Perhaps it doesn’t whip once thawed (?) Or it was because my ice cream maker wasn’t cold enough – it was only in freezer for 3-4 hours. I also tried putting it thru the VitaMix, but that just made a really good smoothie! It tasted great, so I’ll try it again.
So delicious and refreshing! I did half the amount of sugar as my watermelon was very sweet. Turned out perfect!
I made it without an ice cream machine. It was great, I stirred it after 45 minutes, than 30 and 30. My only comment beside that it tasted great is that it’s a bit on the sweet side, did it like the recipe with cream and 1 cup of sugar. Will reduce the sugar next time….and might add a bit of lemon zest….
So Summery!!! I had a huge watermelon fresh from the garden and needed to use it up and this was a perfect recipe Now, I get to enjoy the taste of Summer for months to come.
I made this yesterday and doubled it because I had a pretty big watermelon. After blending the watermelon, sugar, lemon juice and salt, I strained it through a fine strainer to get any remaining seeds or impurities out. I mixed it well with my hand mixer and since I don’t have an ice cream maker, I took it out of the freezer, every 30 to 45 minutes, 5 times and mashed it up. The last time I put it back through my blender and then froze it over night in a covered glass baking dish. This recipe came out perfect!
Yes…I used watermelon and Ohio Paw Paws. and didn’t use the ice cream maker.,then I made it again with pineapple, Paw Paws ..and used the ice cream maker..making it for a friend..I like the one with the pineapple best..both were yummy !
I used half a watermelon and doubled the recipe. I used powdered dehydrated lime packets instead of lemon juice and used xylitol as the sweetener. Came out great. Delicious.
It was so easy and delicious. I will definitely make it again, even if I don’t have extra watermelon to use up.
This is delicious and refreshing on a hot, steamy, FL day!
I combine cantaloup with the watermelon to make 4 cups, and it is fabulous !
I followed this recipe to the letter and unfortunately while the flavor was lovely the consistency was not. It froze very, very hard once it was in the freezer- to the point where I had to stick it in the microwave for a full 90 seconds before I could get a scoop out of the container. It was not creamy at all.
Love this recipe very simple, do not let not having a ice cream maker discourage you from making it. There are many other ways to make it with out one of those. It will just require more work to make it.
Fantastic! The watermelon flavor comes though with flying colors! I try to make recipes as presented before any changes and this one is pretty solid. I do agree with some other reviews the sugar could be cut back to 1/2 a cup without hurting anything.
Added mini chocolate chips (to represent seeds) with about 5 minutes left in the ice cream machine.
Great flavor, good texture, and a terrific way to use up part of the cheap but too big watermelon in our fridge!