After trying and failing to find watermelon sherbet in stores, the next step was, of course, to make my own. This is so easy to make! And, if you don't have an ice cream machine - fear not! You can still make this!
This sherbet has some serious watermelon "oomph" !
Step 1: Ingredients
4 c. diced watermelon
1 c. sugar
3 tbsp lemon juice
1/8 tsp salt
1 c. heavy cream
(optional - for firmer sherbet)
1/4 c. cold water
.25 oz unflavored gelatin
Step 2: Prep Work
Cut up your watermelon, and run it through your blender. You can strain it if you'd like.
My 4 cups of watermelon came out to be about 3 cups of watermelon puree (unstrained)
Add the sugar, lemon juice, and salt to the blender.
If you're using gelatin, add the gelatin and water to a small pot and let it set for 1 minute. Turn the heat to low, and cook for 2 minutes, or until gelatin has dissolved. -- add to blender
Blend until well combined. Set mixture in the fridge for 30 minutes - 1 hour.
Step 3: Adding the Cream
Whip your cream until it holds a stiff peak.
Slowly add your watermelon mixture, and mix until combined - but still fluffy.
If you have an ice cream maker - process mixture like normal, making sure not to overfill, etc.
Once sherbet reaches a soft-serve consistency, move to a sealed container, and freeze until set.
Step 4: If You Don't Have an Ice Cream Maker
Whip the cream and add the mixture like before.
A metal bowl works best for this -- if you have a stand mixer, you can just use the standard bowl
Put the mixture in the freezer, and leave it for 30 minutes.
Then, take it out and whip it up really well (if using a stand mixer, just use the whisk attachment and turn the mixer on for a few seconds) -- until the entire bowl is the same consistency. Make sure to scrape down the sides. Then, back to the freezer!
After another 20-30 minutes, repeat the whisking process, always making sure to evenly mix the sherbet.
Continue this until the sherbet thickens (like soft-serve ice cream)
Transfer the sherbet to a sealed container, and freeze until set.