Watermelon Sherbet
Recipe from
Better Homes and Gardens
Make this sherbet even easier by starting with seedless watermelon. To serve, scoop the four-ingredient sherbet onto juicy watermelon edges or cubes.
Servings:
Makes about 2-1/2 quarts
Prep Time:
15 mins
Total Time:
50 mins
Ingredients
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6 cupscut-up, seeded watermelonsee savings
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3 cupswhipping creamsee savings
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1-1/2 cupsbuttermilksee savings
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1-1/4 cupssugarsee savings
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Few dropsred food coloring (optional)see savings
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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).
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: Calories 194, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 50 mg, Sodium 34 mg, Carbohydrate 18 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 17%, Vitamin C 8%, Calcium 4%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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