I'll definitely check to see if you have a Instagram, if so I'll find You! And if you use honey, I might recommend adding a squeeze of lime at the same time...doesn't that sound good? directions Combine the watermelon, sugar, and lemon juice in a covered container. Place in the refrigerator and chill for 30 minutes. Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Pour mixture into freezer can of a 2 quart hand-turned or electric freezer. Can’t wait to try again when my other 4 bags of watermelon freeze solid. Sprinkle the gelatin over the cold water; let stand 1 minutes. That's actually the route I went before taking the photos for this post...I made the sherbet, froze it overnight, thawed it for a few hours in the fridge the next morning, and then scooped and took my pics. Mix all the watermelon and the syrup in a large bowl … If you freeze it for too long, however, be forewarned that your sherbet will harden into a solid mass that will chip off like a granita as opposed to scoop like an ice cream. Repeat with remaining watermelon. Watermelon + yogurt...that's all, folks! I love this simple recipe. You’ll need an ice cream maker to make it. Add the Simple Sugar Syrup and lemon juice and stir well. For a firmer consistency, freeze for 1 to 2 hours and then scoop. Your email address will not be published. If you prefer a firmer texture, you can transfer it to a shallow container and freeze for a couple of hours until it's scoopable. Cut seedless watermelon into small cubes and freeze. I meant sherbet. Freeze according to manufacturer's instructions. On top of that, it's a cinch to make. Measure 4 cups of the puree and place in a bowl. If you prefer … So to make a full recipe (which equals 3 cups of cubed watermelon + 1/2 cup yogurt), I actually only put half the watermelon into the food processor to begin with. evaporated skimmed milk Combine first 3 ingredients; cover and chill 30 minutes. I also prefer freezing the cubes on top of a piece of foil or parchment paper which makes it easier to release them from the pan later. Leftovers may be frozen solid, but the sherbet will be very hard and impossible to scoop straight out of the freezer. In experimenting to create this recipe, one thing I learned is that if you put too many frozen watermelon cubes in the food processor at the same time, they might not all churn up. Wish me luck! Pour and stir the gelatin mixture into the melon mixture. Hi Lucy! Cube the watermelon and place in a single layer on a parchment or Silpat lined baking sheet / Freeze until solid, about 4 hours.. Cover and blend or process until smooth. My Instagram name is chevesleswin, hope to talk to you soon! Heck, it's guilt-free enough to enjoy for snack time or even breakfast! Stir to coat evenly, cover with plastic wrap and refrigerate for about 30 minutes. Combine watermelon juice, sugar and next 3 ingredients; stir well. Stir in heavy cream. Once you have frozen watermelon cubes ready, though, you can quickly mix up a batch of this sorbet in under 5 minutes! Let stand for 5 minutes. Scoop sherbet into individual dessert compotes. In a large mixing bowl combine watermelon puree, whipping cream, buttermilk, sugar, and red food coloring (if desired). Combine first 3 ingredients; cover and chill 30 minutes. Please pardon all of the frozen treats around here lately...it's just too hot to anything, y'all. In a food processor, blend watermelon, sorbet and lemon zest until very smooth. Puree three quarters of the flesh in a food processor, but mash the last quarter on a plate, this will give the sherbet more texture. Serve over ice and garnish with watermelon wedges and mint. You can never have too many frozen treats!! I have to get a watermelon before Summer's over!!! Scoop sherbet into individual dessert compotes. Stir the mixture until sugar is dissolved. Cut the watermelon into wedges, then cut it away from the rind, cubing the flesh and picking out all the seeds. Combine watermelon juice, sugar and next 3 ingredients; stir well. Add the lemon juice, … In the bowl of a food processor, combine half of the frozen watermelon … This summer, beat the scorching heat with this scrumptious sorbet recipe. Transfer the sherbet from the freezer to the fridge for 20-30 minutes before it is to be served. Puree the mixture in a blender until smooth and return to the bowl. Return to the freezer for another hour, then beat once more and freeze firm. Process until the watermelon breaks down and becomes grainy. For the watermelon sherbet mix: Working in batches if necessary, combine the watermelon, lime juice, and lemon syrup in a food processor and puree. And finally, I processed everything until smooth and creamy. I actually wasn't even going to share this Watermelon Sherbet recipe, but it was so easy to make (only two ingredients!) Top with cover, and process until smooth; set aside. Place watermelon in a blender or food processor. Arrange the watermelon cubes in a single layer on a parchment paper-lined baking sheet. Yum! DIRECTIONS. That being said, you can try making this recipe with plain yogurt instead, but you might find that you need to add a couple spoonfuls of sugar or a squeeze of honey to compensate. Watermelon … my best recipes and tips via e-mail! In America, sherbet is a frozen fruit dessert that contains some sort of dairy (in this recipe, the yogurt). 1. Sugar, fresh lime juice, and fruit blend together to create a cool and creamy Stir in sugar. Place watermelon mixture in container of an electric blender or food processor. Make sure there's not excess watermelon juice on the pan or the cubes will freeze into a solid mass. Freeze until solid, about 4 hours. It’s crazy delicious and screams summer. Do you mean sorbet? Churn according to manufacturer's directions. This 2-Ingredient Watermelon Sherbet is fantastic if you eat it right after it's made, with a creamy texture akin to frozen yogurt or soft-serve ice cream. But if this does happen, don't panic...it's still salvageable! I'm going to have a crack at this recipe over the next few days. I may not have frozen my watermelon enough. I would recommend using just half of a watermelon and not just 3 cups . A small (personal-sized) seedless watermelon will yield around 7 cups of watermelon cubes, enough for at least two batches of this recipe. Place watermelon mixture in container of an electric blender or food processor. Place watermelon cubes in a blender or food processor. 15 %. Great recipe for Watermelon sherbet. lemon juice 1 envelope unflavored gelatin 1/4 c. water 12 oz. Scoop the sherbet into a separate container and repeat steps with the remaining ingredients. (You should have about 3 cups of watermelon mixture.) Process until the mixture becomes smooth and creamy, scraping down the sides of the bowl as necessary. Because it's basically like watermelon ice cream that they don't even realize is good for them. I love creating quick and easy, family-friendly, real food recipes to share with y'all and make your lives easier. Ladle the mixture into the molds, insert the sticks, and freeze until hard, at least two hours. Store, frozen, in … This 2-Ingredient Watermelon Sherbet is fantastic if you eat it right after it's made, with a creamy texture akin to frozen yogurt or soft-serve ice cream. The next time you've craving a frosty dessert that's as simple and healthy as fruit plus yogurt, look no further than Watermelon Sherbet. I picked vanilla instead of plain yogurt so as not to put a damper on the natural sweetness of my watermelon. … You can definitely try, Angelia! Jun 1, 2013 - Light, bright watermelon becomes a scoopable ice, with roasty, bittersweet cocoa nibs subbing for seeds. Samantha, Top with cover, and process until smooth; set aside. Transfer the watermelon mixture to a food processor. How well it works will depend on the power of your blender. Strain through a fine mesh strainer into a large glass bowl. But I added some true lemonade mix (half a pouch) to bring out the watermelon and the kids enjoyed it as slushies. You’ll absolutely want to make it for one of those drippy-swimming-suit-back-porch parties. Freeze for 1 to 1 1/2 hours, until the edges begin to set. Simply put the sherbet container in the refrigerator to slowly thaw for 2 1/2 to 3 hours, at which point it will be soft enough to scoop but not all melted and watery. Stir the sugar with the lemon juice and 1/2 cup of cold water in a saucepan over very low heat until the sugar dissolves and syrup clears. Watermelon Sherbet Texture. Mix all the watermelon and the syrup in a large bowl and transfer to a freezer container. Cover and freeze until firm, about 4 hours. Thanks for sharing this yummy and healthy recipe idea! Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Watermelon Bombe: Take an 8 cup (1.9 liter) metal bowl and line it with plastic wrap, making sure there is enough plastic wrap to overhang the edges of the bowl (this makes it easy to unmold).Place the lined bowl in the freezer for about 30 minutes so it will be nice and cold. In a large bowl, combine chilled pure watermelon juice with sugar and salt, stirring to dissolve sugar. You know that "ice cream" that you can make by pureeing frozen bananas in the food processor to a smooth and creamy consistency? And have I mentioned TWO INGREDIENTS?! Directions Line a 1-1/2-qt. Strain the mixture into a bowl and whisk in the heavy cream. Puree half of the chopped watermelon in a blender. (There should be 3 cups of the mixture.) VoN. Sherbert is a powder! If you have a hash tag let me know,and I'll tag you after I try to make this! I also think that using regular yogurt as opposed to Greek yogurt is probably preferable, because the thinner regular yogurt helps loosen up the watermelon enough to puree it to a smooth consistency more easily. Sorbet is a frozen fruit based dessert containing no dairy. Freeze according to manufacturer's instructions. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. I've started taking pictures of some of my pureed foods I've made and, posting them on Instagram and, Twitter! Arrange the watermelon cubes in an even layer on a baking sheet. round metal bowl with plastic wrap. Instead, place the container of frozen sherbet in the refrigerator to slowly soften for 3 hours before serving, at which point it should be scoopable. Freeze, uncovered, until firm. I chose to add yogurt to my frozen watermelon delight to add just a touch of creaminess to the final product. My kids are enamored with it for sure. Yup, pretty much the perfect frozen summer delight... Join thousands of others and receive Thanks so much, Pour the cold water into a saucepan. I found your blog by accident, trying to find a way to salvage a bag of frozen cubes of watermelon, that I pureed for my 6 month old baby boy! Add half of the frozen watermelon cubes to a large food processor. Required fields are marked *. Sprinkle gelatin over water in a small sauxepan; let stand 1 minute. I have the Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker and unfortunately it was too small to freeze the whole amount of sherbet in one batch. I try to remove as many small seeds as possible while cutting my watermelon into cubes so that the seeds don't end up in the sherbet. Then blend 'em up in the food processor with a big dollop of vanilla yogurt and wait for frozen treat magic to materialize right before your eyes. When the hour is up, whisk the egg whites to soft peaks. The term “5-minute watermelon sorbet” may be a bit misleading because you do need to freeze your chunks of watermelon first before making this sorbet. Puree the watermelon cubes in a food processor. Step 1. Lol. Cut the rind off the watermelon and cut into chunks. This easy-to-make delicacy is prepared using a handful of ingredients like ginger, lemon juice and mint leaves. Keep lifting watermelon weights and try this recipe for my Watermelon Mint Lemonade. 5 c. watermelon, seeded and cubed 3/4 c. sugar 1 tbsp. Makes about 2-1/2 quarts (16 to 18 servings). Stir the sugar with the lemon juice and 1/2 cup of cold water in a saucepan over very low heat until the sugar dissolves and syrup clears. 46.8 g To freeze the watermelon cubes, place them in a single layer on a rimmed baking sheet and place in the freezer for at least 4 hours but preferably overnight. The sherbet "watermelon" should slide easily out of the plastic wrap-lined bowl. Beat the ice mixture again and fold in egg whites. Well, that's essentially what you do here as well. Cover the bowl with plastic wrap and refrigerator for 30 minutes. Stop the food processor and add half of the yogurt. Cover and blend or process until smooth. (click for more). Can I use a blender if I dont t have a food processor? Directions Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl. In a small saucepan, bring sugar, syrup, lemon juice, grenadine and mint leaves to a boil dissolving the sugar granules. 2 cups diced watermelon; Directions. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Your email address will not be published. I actually made him watermelon oatmeal this mourning! I found many ways to make this and decided to just come up with my own way after looking at different recipes ... this is what I came up with. Then I scraped the sherbet into a container before repeating with the remaining other half of the ingredients. The middle layer is watermelon sherbet made from fresh watermelon, lime juice, sugar, salt, and half-and-half. He loved it! Hopefully it works since my watermelon was pureed, then froze into cubes. . Place the melon in the bowl of a food processor and process until smooth. Transfer the baking sheet to the freezer and freeze until the watermelon is solid, about 2 hours. Preparation. Watermelon sorbet will be a treat for someone who loves watermelon. I can't wait to try this!! Serve immediately. Ever since I had Watermelon Soft Serve Ice Cream at Dominique Ansel Bakery in London. Transfer the mixture to a large sealable container. After I thawed them, I found that they turned to almost pure liquid.So, I was looking up things I could mix with watermelon, and found your blog, I'm so excited! Stir mixture over low heat until gelatin is dissolved. But if help is needed, invert the bowl onto a serving plate, wet a cotton towel with hot water, wring out the water, … Puree the frozen watermelon, condensed milk, lime juice and salt in a food processor, in batches if necessary, until smooth, 2 to 3 minutes. Press a thin layer of lime sherbet against the bottom and sides of bowl. Cover and blend until smooth. When making this sherbet, be sure to work quickly or the watermelon will start to thaw and the sherbet may become watery. Pour mix into freezer can of a 2 qt hand-turned or possibly electric freezer. 2-Ingredient Watermelon Sherbet is a light, refreshing frozen treat that comes together with just fruit and yogurt, the perfect healthy snack or dessert for cooling down all summer long! Beat the mixture, return to the freezer for another hour. Combine the frozen watermelon, sweetened condensed milk, and salt in a food processor fitted with the blade attachment. Comment document.getElementById("comment").setAttribute( "id", "ac8661596278116d7a89b564bfdf894a" );document.getElementById("f02d3b11f2").setAttribute( "id", "comment" ); I'm a busy mama of 3, a cookbook author, and a full-time food blogger. 2-Ingredient Watermelon Sherbet is a light, refreshing frozen treat that comes together with just fruit and yogurt for a healthy summer snack or dessert! . Total Carbohydrate Process until smooth, 3 to 5 minutes. In the last 10 … But I honestly haven't tried this recipe with Greek yogurt, so if you want to give it a try, let me know how it turns out! Place watermelon cubes in a blender container or food processor bowl. Let cool slightly. and turned out so tasty that I thought y'all might be as excited about it as I was. Garnish with watermelon wedges, if you like. Serve immediately for a frozen yogurt/soft-serve consistency. Yummy, wholesome meals don't have to be difficult or require a lot of time...let me teach you my tips and tricks! Sherbet is lighter than ice cream but still creamy. I've been obsessed with Watermelon Ice Cream and Sorbets. In a small saucepan, combine gelatin and cranberry juice. Hope this was a hit with your baby boy, Yvonne! Watermelon Sorbet is a Continental recipe which will leave your taste buds mesmerized. This post may contain affiliate links. Make this!!!!!!!!!!!!!!!!!!. Large mixing bowl ; stir to coat evenly envelope unflavored gelatin 1/4 c. water oz... 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