Watermelon Sherbet

Watermelon Sherbet

1 Review
From: EatingWell Magazine, July/August 2019

The only difference between sorbet and sherbet is that the latter has a bit of dairy. In the case of this easy summer dessert, sweetened condensed milk adds sweetness plus a touch of creaminess.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 6¼ cups cubed seedless watermelon
  • 1 (14 ounce) can sweetened condensed milk
  • ⅓ cup lime juice
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Place watermelon on a large rimmed baking sheet. Freeze until frozen, about 4 hours or overnight.
  2. Puree the frozen watermelon, condensed milk, lime juice and salt in a food processor, in batches if necessary, until smooth, 2 to 3 minutes. Transfer the mixture to a large sealable container. Cover and freeze until firm, about 4 hours.
  • To make ahead: Freeze for up to 1 week.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 132 calories; 3 g fat(2 g sat); 0 g fiber; 25 g carbohydrates; 3 g protein; 7 mcg folate; 11 mg cholesterol; 23 g sugars; 18 g added sugars; 542 IU vitamin A; 9 mg vitamin C; 100 mg calcium; 0 mg iron; 91 mg sodium; 219 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ fruit

Reviews 1

July 08, 2019
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By: Nolly
So easy to make and very good. I immediately began to think about other types of fruit to try!
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