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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Servings: 16 to 18
Yield: 2-1/2 quarts
Prep Time: 15 mins
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    6   cups 
    cut-up, seeded watermelon
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    3   cups 
    whipping cream
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    1 1/2  cups 
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    1 1/4  cups 
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    Few drops red food coloring (optional)

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).
  • 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.
Nutrition information
Per Serving: cal. (kcal) 194, Fat, total (g) 14, chol. (mg) 50, sat. fat (g) 8, carb. (g) 18, pro. (g) 2, vit. A (RE) 175, vit. C (mg) 5, sodium (mg) 34, calcium (mg) 40, Percent Daily Values are based on a 2,000 calorie diet
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