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


Ingredient Checklist


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

  • 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 Facts

132 calories; total fat 3g 5% DV; saturated fat 1.8g; cholesterol 11mg 4% DV; sodium 91mg 4% DV; potassium 219mg 6% DV; carbohydrates 24.5g 8% DV; fiber 0.3g 1% DV; sugar 23g; protein 3.1g 6% DV; exchange other carbs 2; vitamin a iu 542IU; vitamin c 9mg; folate 7mcg; calcium 100mg; ironmg; magnesium 17mg; added sugar 18g.

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