Watermelon Sherbet

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

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Recipe Summary test

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

Nutrition Profile:

Nutrition Info
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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

Serving Size:
1/2 cup
Per Serving:
132 calories; protein 3.1g; carbohydrates 24.5g; dietary fiber 0.3g; sugars 23g; fat 3g; saturated fat 1.8g; cholesterol 11.3mg; vitamin a iu 542.1IU; vitamin c 9.3mg; folate 6.7mcg; calcium 100.4mg; iron 0.3mg; magnesium 17.1mg; potassium 219.3mg; sodium 91.4mg; added sugar 18g.
Exchanges:

1 other carbohydrate, 1/2 fruit
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