Watermelon Sherbet

Oh, how I love sherbet! This reminds me of those watermelon cakes from Friendly's, especially if you include mini chocolate chips. Very cool and refreshing for a warm summer!


Watermelon Sherbet
Source: Norfolk Cooking Examiner; Adapted from Cook’s Illustrated

¾ cup sugar (I used 1/2 cup agave nectar)
1/8 tsp salt
1 tbsp fresh lime juice
2 ¼ cups watermelon juice
2/3 cup heavy cream
3 drops red food coloring (optional)

To make the watermelon juice, process about 5 cups of seeded, chopped watermelon in a food processor until pureed. Strain puree through a sieve catching watermelon juice in a bowl until required amount is reached. This took about ¼ of a large watermelon for me.

In a food processor, combine sugar, salt and lime juice. Pulse until the sugar looks like wet sand; about 6 times. While the food processor is running, slowly pour in the watermelon juice. Process for about 1 minute to ensure that the sugar has been dissolved. Strain the liquid through a sieve, pour liquid into a bowl, and place in the freezer for about 1 hour. The mixture should be very cold but not frozen.

In a chilled bowl, whisk heavy cream until it reaches the soft peak stage. Slowly pour the cold watermelon liquid into the cream while continuously whisking. Add in the food coloring if using. I used it to make it look more like watermelon because the cream lightens up the color dramatically. Immediately pour into an ice cream maker and churn for about 30 minutes, or until it’s the consistency of soft serve ice cream.

Pour sherbet into a container, I like to use a loaf pan, and place a piece of plastic wrap directly on top of it. Freeze for at least 3 hours before serving. Enjoy!