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.

Anna Theoktisto
Source: EatingWell Magazine, July/August 2019

Gallery

Recipe Summary

active:
10 mins
total:
8 hrs 10 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; protein 3.1g 6% DV; carbohydrates 24.5g 8% DV; dietary fiber 0.3g 1% DV; sugars 23g; fat 3g 5% DV; saturated fat 1.8g 9% DV; cholesterol 11.3mg 4% DV; vitamin a iu 542.1IU 11% DV; vitamin c 9.3mg 16% DV; folate 6.7mcg 2% DV; calcium 100.4mg 10% DV; iron 0.3mg 1% DV; magnesium 17.1mg 6% DV; potassium 219.3mg 6% DV; sodium 91.4mg 4% DV; added sugar 18g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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