Watermelon Sherbet

Although technically, sherbet isn’t ice cream, it’s a pretty close cousin. The milk in it makes it creamy, but not quite as decadent as ice cream, which often starts with an eggy, custard-like base. Sherbet is more of a cross between ice cream and sorbet, which doesn’t contain any dairy products.

Watermelon sherbet tastes like summer, especially with the added citrus pop of lemon juice. Because it’s so light and refreshing, it’s an ideal treat to serve guests—and family—at the end of a meal.

Watermelon Sherbet Ingredients

• Watermelon: A very ripe, in-season watermelon yields the biggest flavor. Look for one that feels heavy and has a yellow or light brown spot on the bottom. For this recipe, you’ll need a 5-1/2 to 6-pound watermelon. I did the math! That should give you the 8 cups of cubed watermelon needed in this watermelon sherbet recipe.
• Sugar: White sugar not only adds a bit of sweetness, it’s necessary to keep the sherbet from freezing into a solid mass. In other words, it’s needed for that soft, melt-in-your-mouth texture.
• Lemon juice: Tart lemons add a zing that perks up the sweet watermelon. Fresh-squeezed juice is ideal, but bottled juice works too.
• Unflavored gelatin: It comes in powder form and helps keep ice particles from forming. It’s the key to creating the soft, smooth texture. Look for unflavored gelatin in the baking aisle.
• Whole milk: The milk is responsible for the creamy consistency, and it’s what distinguishes sherbet from sorbets.

Directions

Step 1: Blend the first three ingredients

Put the watermelon, sugar and lemon juice in a large bowl. Put the bowl in the refrigerator for 30 minutes. Blend half of the chilled mixture at a time until smooth. Return the blended ingredients to the large bowl.

Step 2: Heat the gelatin

In a saucepan, whisk the unflavored gelatin and cold water. Cook over low heat until the gelatin dissolves. Add the gelatin to the watermelon mixture, stirring well to combine. Stir in the milk.

Step 3: Churn the sherbet

Use an ice cream maker, following the manufacturer’s directions, to finish making your watermelon sherbet.

Watermelon Sherbet Variations

• Make it creamier: Replace 1/2 cup of the whole milk with 1/2 cup of heavy cream in this watermelon sherbet recipe for an extra creamy texture.
• Add a little spice: Fruit sprinkled with Tajin is my latest obsession. The Mexican seasoning is slightly spicy and salty with a hint of citrus. Start with 1/4 to 1/2 teaspoon in this recipe. Need more? Just sprinkle it over scoops of the finished watermelon sherbet.
• Create a float: Put a couple of scoops of watermelon sherbet in a tall glass. Add watermelon sparkling water or a lemon-lime soda.

How to Store Watermelon Sherbet

Pack the finished sherbet into a freezer container. I always put plastic wrap or parchment paper against the sherbet’s surface to seal out the air before putting the lid on the container. Because the sherbet firms up in the freezer, let it soften slightly before serving.

How long does homemade sherbet last?

Although homemade sherbet is best eaten as soon as it’s made, it keeps for up to two weeks in the freezer. It may start to get an icy, crystallized texture after that.

Watermelon Sherbet Tips

How do I prep the watermelon?

Give the watermelon a good rinse before cutting it. After rinsing, it’s time to cut the watermelon. Chop it in half, then in slices, before removing the rind. From there, it’s easy to cut the slices into chunks.

What if I don’t have an ice cream maker?

No ice cream maker? No worries. Instead of pouring the mixture into an ice cream maker, put it into a shallow pan instead. Let it freeze for several hours. Then remove the frozen mixture, break it into chunks and blend in a food processor. Serve immediately, or pop it back into the freezer until it firms up slightly.

Can I make this with frozen watermelon?

If you have more watermelon than you can eat—or make into sherbet—you can totally freeze watermelon for making this sherbet recipe another time. Put watermelon chunks on a parchment-lined cookie sheet and tuck it into the freezer. When the watermelon is frozen, place the pieces in a freezer-safe bag, squeezing out as much air as possible before sealing. There’s no need to thaw the watermelon when using it in this watermelon sherbet recipe. Simply blend with the sugar and lemon juice as directed in Step 1.