Watermelon Sherbet
Makes about 2 quarts
  • 8 cups chopped seedless watermelon
  • 1¼ cups sugar
  • 3 tablespoons fresh lime juice
  • ½ cup water
  • 2 (0.25-ounce) envelopes unflavored gelatin
  • ¼ cup light corn syrup
  • 2 cups cold whole milk
  • Garnish: watermelon wedges
  1. In a large bowl, stir togther watermelon, sugar, and lime juice. Refrigerate until cold, about 30 minutes.
  2. In a small saucepan, cook ½ cup water and gelatin over low heat, stirring constantly, until dissolved, 3 to 5 minutes.
  3. Working in batches, pulse watermelon mixture in the container of a blender until smooth. Add corn syrup and gelatin mixture; pulse to combine.
  4. In a large bowl, stir together milk and watermelon mixture until well combined.
  5. Pour mixture into the container of an electric ice cream maker, and freeze according to manufacturer’s instructions. Transfer to a 2-quart container, and freeze until very firm, about 4 hours. Serve with watermelon wedges, if desired.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/watermelon-sherbet-2-recipe/