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Watermelon Sherbet

Watermelon Sherbet


"The flavor of watermelon comes through beautifully in this homemade sherbet recipe."
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4 h 50 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.
  2. Blend the mixture in a blender until smooth; return to the bowl.
  3. 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.
  4. 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.

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Read all reviews 32
  1. 37 Ratings

Most helpful positive review

This is the first recipe I've felt compelled to review. It is wonderful! I doubled the recipe to use up a watermelon that was past it's prime. The whole family has really loved this. I made i...

Most helpful critical review

There was a very large watermelon left on my doorstep and I was looking for unique ideas to use it all up. I purchased all ingredients for this recipe and followed the recipes exactly, except I ...

Most helpful
Most positive
Least positive

This is the first recipe I've felt compelled to review. It is wonderful! I doubled the recipe to use up a watermelon that was past it's prime. The whole family has really loved this. I made i...

I was scared to try this for my daughters first birthday - a watermelon party - because of the lack of ratings. It was fabulous! I was afraid it would be too sweet, but I made it just as suggest...

This sherbet is amazing! The lemon juice gives it just the right kick. You won't want to stop eating it!

Watermelon is one of my very favorites and this sherbet was great! The only problem was that it did not freeze well in my ice cream freezer.

I was looking for a recipe to use my over ripe watermelon in so I didn't have to waste it, I came across this, it looked simple and the couple reviews it did have were good so I thought why not!...

Great sherbet! I used sugar free raspberry jello and 1/2 c sugar. Also added a tbs vanilla and fat free milk instead of cream to lighten it up. Kids gobbled it up!!!

Lightened it up by reducing the sugar to 1/2 cup and using half & half in place of heavy cream. It was still SO GOOD.

My husband was given a watermelon however we have no watermelon lovers in our family so it sat on the counter for a few days before I thought...what could I make with it that they might like, so...

YUMMY! Just made this. It's still setting in the freezer. Tasted it after I ran it in the ice cream machine. Very creamy and very yummy. I double the recipe except for the sugar. (I though...

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