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. Source: EatingWell Magazine, July/August 2019

Anna Theoktisto
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Ingredients

Directions

  • Place watermelon on a large rimmed baking sheet. Freeze until frozen, about 4 hours or overnight.

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  • 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.

Tips

To make ahead: Freeze for up to 1 week.

Nutrition Facts

132 calories; 3 g total fat; 1.8 g saturated fat; 11 mg cholesterol; 91 mg sodium. 219 mg potassium; 24.5 g carbohydrates; 0.3 g fiber; 23 g sugar; 3.1 g protein; 542 IU vitamin a iu; 9 mg vitamin c; 7 mcg folate; 100 mg calcium; 17 mg magnesium; 18 g added sugar;

Reviews (1)

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Rating: 5 stars
07/09/2019
So easy to make and very good. I immediately began to think about other types of fruit to try! Read More