Watermelon Sherbet
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
39
Spice
56
Sweetness
37
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Seedless Watermelon (diced)1 cup
White Sugar3 tbsps
Lemon Juice1 cup
Water (cold)1 cup
Heavy Cream (chilled)Directions:
1
Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly
2
Cover the bowl with plastic wrap and refrigerator for 30 minutes
3
Blend the mixture in a blender until smooth; return to the bowl
4
Pour the cold water into a saucepan
5
Sprinkle the gelatin over the cold water; let stand 1 minutes
6
Place the saucepan over low heat; cook for 2 minutes
7
Stir the gelatin mixture into the blended watermelon mixture
8
Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy
9
Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency
10
Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal
11
For best results, ice cream should ripen in the freezer for at least 2 hours or overnight