Watermelon Sherbet

Cool and Refreshing: Watermelon Sherbet Recipe

Nothing says summer like the sweet, juicy taste of watermelon. And what better way to enjoy this refreshing fruit than in the form of a creamy, dreamy watermelon sherbet? This homemade treat is bursting with flavor and is sure to be a hit at any summer gathering or as a cool treat on a hot day. In this blog post, we’ll walk you through everything you need to know to whip up a batch of delicious watermelon sherbet, including ingredients, instructions, cook notes, variations, and even keto and low-carb versions. Let’s dive in!

Ingredients:

  • 4 cups Seedless watermelon
  • 3 tbsp Lemon juice
  • 1 dash Salt
  • 1 cup White sugar
  • 1 cup Heavy cream
  • 1 envelope Unflavored gelatin
  • 1/4 cup Water

Instructions:

  1. Prepare Watermelon: Cut the watermelon into chunks, removing any seeds if necessary. Place the watermelon chunks in a blender or food processor and blend until smooth.
  2. Strain Mixture: Pour the blended watermelon through a fine-mesh sieve or cheesecloth to remove any pulp and seeds, leaving behind just the juice. Discard the pulp and seeds.
  3. Make Gelatin Mixture: In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of water. Allow it to sit for a few minutes to soften.
  4. Heat Gelatin: Transfer the softened gelatin mixture to a small saucepan. Heat over low heat, stirring constantly, until the gelatin is completely dissolved. Remove from heat and set aside to cool slightly.
  5. Combine Ingredients: In a large mixing bowl, combine the strained watermelon juice, lemon juice, salt, and sugar. Stir until the sugar is dissolved. Add the heavy cream and mix until well combined.
  6. Add Gelatin Mixture: Pour the cooled gelatin mixture into the watermelon mixture and stir until incorporated.
  7. Chill Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is thoroughly chilled.
  8. Churn Sherbet: Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, creamy consistency.
  9. Freeze: Transfer the churned sherbet to a freezer-safe container and freeze for an additional 2-4 hours, or until firm.
  10. Serve: Scoop the watermelon sherbet into bowls or cones and enjoy immediately!

Cook Notes and Variations:

  • Ripe Watermelon: For the best flavor, choose a ripe, sweet watermelon. Look for one that feels heavy for its size and has a deep, hollow sound when tapped.
  • Adjust Sweetness: Feel free to adjust the amount of sugar and lemon juice to suit your taste preferences. If your watermelon is very sweet, you may need less sugar.
  • Texture: If you prefer a smoother texture, you can skip straining the watermelon juice. However, straining helps remove any unwanted pulp and seeds for a smoother sherbet.
  • Add-Ins: Get creative with your watermelon sherbet by adding in other fruits such as strawberries, raspberries, or even chunks of fresh watermelon for added texture and flavor.

Keto and Low-Carb Versions:

For those following a keto or low-carb diet, here are some simple modifications to make this recipe keto-friendly:

  • Sugar Substitute: Replace the white sugar with a keto-friendly sweetener such as erythritol or stevia. Be sure to adjust the amount to taste as sweeteners vary in sweetness.
  • Cream Alternative: Swap the heavy cream for full-fat coconut milk or almond milk for a dairy-free option with fewer carbs.
  • Fruit Choices: Stick to low-carb fruits like berries or limit the amount of watermelon used to reduce the carb content.

FAQs (Frequently Asked Questions):

Q: Can I make this recipe without an ice cream maker? A: Yes, if you don’t have an ice cream maker, you can pour the chilled mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches a creamy consistency.

Q: How long will the watermelon sherbet keep in the freezer? A: Stored in an airtight container, the sherbet will keep for up to 2 weeks in the freezer. Be sure to let it soften slightly at room temperature before serving for the best texture.

Q: Can I use frozen watermelon instead of fresh? A: Yes, you can use frozen watermelon chunks instead of fresh. Just be sure to thaw them before blending to ensure a smooth texture.

Q: Is watermelon sherbet dairy-free? A: While this recipe calls for heavy cream, you can easily make it dairy-free by using a non-dairy alternative such as coconut milk or almond milk.

With its vibrant color and refreshing taste, watermelon sherbet is the perfect summertime treat. Whether you’re hosting a backyard barbecue or simply looking for a cool and refreshing dessert, this homemade sherbet is sure to impress. By following this easy recipe and making a few simple modifications, you can enjoy this delicious frozen treat while staying true to your dietary preferences. So grab a ripe watermelon, whip up a batch of sherbet, and savor every spoonful of this delightful summer dessert!