Best Watermelon Sherbet Recipes

WATERMELON SHERBET

Steps:

• 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.

WATERMELON SHERBET SMOOTHIES

Steps:

• In a blender, combine the watermelon, ice, sherbet and lime juice; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; sprinkle with chocolate chips. Serve immediately.

WATERMELON SHERBET

Steps:

• In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with the other half; set aside. , In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended., Freeze in an ice cream freezer according to the manufacturer's directions. Serve immediately or freeze and allow to thaw about 20 minutes before serving.

RASPBERRY-LIME SHERBET 'WATERMELON'

Steps:

• Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides, making the watermelon rind. Place bowl in the freezer for 15 minutes.
• Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top. Return bowl to the freezer.
• To serve, invert the bowl onto a serving plate. Lift off bowl and remove plastic wrap. Freeze again for 1 hour if the sherbet is too soft. Slice pieces like a watermelon.

SHERBET WATERMELON

Steps:

• Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours., Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds.

WATERMELON SHERBET SMOOTHIES (BETTER THAN SPRINKLER- JUMPING!)

Steps:

• Chill the glasses if you'd like to really impress your guests and if impressing isn't important, you can skip this step!
• Combine all but the chips in a blender; process for 30 seconds; scrape sides & stir if necessary.
• Pour mixture into (un)chilled glasses; sprinkle chips and serve.
• Viola! You are soooo cool!
• And now I am too!

WATERMELON CRANBERRY SHERBET

Steps:

• In a small saucepan, sprinkle gelatin over cranberry juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., Place watermelon in a blender; cover and process until smooth. Add sugar and gelatin mixture; process until blended. Pour into an 8-in. square dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.

WATERMELON SHERBET

Steps:

• Cut the watermelon into wedges, then cut it away from the rind, cubing the flesh and picking out all the seeds.
• Puree three quarters of the flesh in a food processor, but mash the last quarter on a plate, this will give the sherbet more texture.
• Stir the sugar with the lemon juice and 1/2 cup of cold water in a saucepan over very low heat until the sugar dissolves and syrup clears.
• Mix all the watermelon and the syrup in a large bowl and transfer to a freezer container.
• Freeze for 1 to 1 1/2 hours, until the edges begin to set. Beat the mixture, return to the freezer for another hour.
• When the hour is up, whisk the egg whites to soft peaks. Beat the ice mixture again and fold in egg whites. Return to the freezer for another hour, then beat once more and freeze firm.
• Transfer the sherbet from the freezer to the fridge for 20-30 minutes before it is to be served.

DAIRY-FREE WATERMELON SHERBET

Steps:

• Combine coconut milk and sugar in a medium saucepan. Stir over medium heat until sugar dissolves.
• Cover and refrigerate until chilled; at least 1 hour or overnight.
• Puree watermelon flesh in a blender.
• Measure 6 cups of puree.
• Combine puree, coconut milk mixture, and lemon juice.
• For best results, chill mixture overnight. However, this step may be skipped if desired.
• Stir well. Add mixture to a 2 quart ice cream maker and freeze, following manufacturers instructions.
• Note: Mixture may divided into two batches if necessary, i.e. if your ice cream maker only makes 1-1½ quarts.
• Spoon into an air tight container and store in the freezer. Allow to slightly thaw before serving, 15 min-1/2 hour.

WATERMELON SHERBET

Steps:

• 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. 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.