Watermelon sherbet is actually frozen watermelon juice and is extremely refreshing and thirst quenching on a hot weather day. If your children often ask for cold dessert, cold or frozen drinks, ice-cream, snow ice, 7-eleven’s Slurpee, then consider making this watermelon sherbet at home to fulfil their desires. This homemade ice-cream is high in fruit content (You can feel the fibre as you eat it!) and healthier than any commercial ice-cream since you can control the sugar level and no harmful colourings is added into this homemade dessert. It is fruity, yummy, and probably cheaper too !
Watermelon Sherbet Recipe
900g (2 Ib) watermelon (1)
½ cup sugar (2)
Notes on selecting the ingredients :
(1) If you choose seedless watermelon, you can save the work of removing the watermelon seeds.
(2) For healthier choice, use molasses or second best option: brown sugar, or no sugar at all if the watermelon is sweet enough)
1) Reduce the freezing compartment of your refrigerator to the lowest temperature at least one hour before you place the ice-cream mixture (which you will prepare below) inside.
2) Remove the edible part of the watermelon from its skin.
3) Remove the seeds from watermelon.
4) Cut the watermelon into small pieces.
5) Add sugar and blend until smooth. (Avoid adding water, diluted watermelon sherbet is less tasty)
6) Pour into a wide and shallow stainless steel dish with flat bottom. The height of the watermelon mixture should not be more than 3cm (or 2 inches). Pour into a second container if it is too much.
7) Place it in the refrigerator compartment with temperature below 5 degree Celsius ( or 40 degree Fahrenheit) to cool for 5 minutes.
8) Move the watermelon mixture to the coldest part of the freezer for two to four hours.
9) To make the ice-cream smoother, take it out every half an hour through the freezing process, stir it and put it back into the freezer compartment.
Important tips to get smoother watermelon sherbet texture :
1) Avoid freezing too much sherbet at one go. Keep the sherbet height in the freezing container to about 3cm or less. Freeze the sherbet in two batches if necessary.
2) For step 9 above, instead of just stirring, pour the watermelon sherbet into a food processor, beat until smooth, and refreeze. Repeat a few times.
Replace the watermelon above with pineapple and repeat the same procedure. Click here if you like the complete write up of the pineapple sherbet recipe.
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