Sweet and juicy, watermelon can do more than just refresh you on a hot summer day. This versatile fruit will help you get a dose of vitamins, antioxidants, and fiber. Knowing all of this should encourage you to make our watermelon sherbert ice cream not just for yourselves but for the whole family.
The only difference between a sorbet and a sherbert is that the latter has a bit of dairy. In this case, sweetened condensed milk adds sweetness and a touch of creaminess. I confess to loving condensed milk and find that a 14 oz can required in this recipes, might have a spoon or two missing. Adding the lime helps give a sharp tartness and complimentary flavour to the sweetness.
Watermelon sherbert ice cream – serves 12 1/2 cups
- 61/4 cups seedless watermelon, cubed
- 1 x 14 oz can sweetened condensed milk
- 1/3 cup fresh lime juice,
- Zest of 1 lime
- 1/4 teaspoon fine sea salt
- Place the watermelon on a large rimmed baking sheet. Freeze until frozen – about 4 hours (or overnight).
- Puree the frozen watermelon, condensed milk, lime juice, lime zest and salt until smooth. Work in batches if necessary.
- Transfer the mixture to a large sealable container.
- Cover and freeze until firm – up to 4 hours.