Anyone who knows me is well aware of my watermelon addiction, but those who know me really well also know that I love ice cream. That’s ice cream, not sherbet. There’s a difference, of course. Ice cream is made with milk and cream (hence the name), while sherbet is mainly fruit juice, with only a little milk.
I don’t dislike sherbet, mind you, it’s just not my number one choice when I’m in the mood for a frosty treat. It also doesn’t help that I’ve been mispronouncing it for the first 35 years of my life. Until just a few years ago, I also called it “sher-bert” (with a second “r”). It’s actually “sher-bit.” Oh well.
I’ve never made ice cream or “sher-bit” at home – until now. I found this recipe for Creamy Watermelon Sherbet on the National Watermelon Promotion Board website and it sounded relatively simple, so I gave it shot. Wouldn’t you know it, it actually turned out pretty good! That’s a photo of my homemade treat below.
CREAMY WATERMELON SHERBET
INGREDIENTS
5 cups watermelon puree (about one large watermelon)
1 ½ tablespoons unflavored gelatin
1 ½ cups sugar
¼ teaspoon ground nutmeg
1 ½ cups milk
1 ½ teaspoons fresh lime juice
INSTRUCTIONS
Soften gelatin in ½ cup of the watermelon puree. Let stand 5 minutes at room temperature and then heat gently to dissolve gelatin. Cool slightly. Add remaining watermelon puree, sugar, nutmeg, lemon juice and milk to gelatin mixture. Freeze in ice cream freezer according to appliance directions.
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