Melon Sherbet

melon sherbet
Melon Sherbet
Makes 8 to 10 servings
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  1. 5½ cups cubed watermelon
  2. 1½ cups cubed cantaloupe
  3. ¾ cup confectioners’ sugar
  4. 1½ tablespoons fresh lime juice
  5. ¼ teaspoon salt
  6. 1 (3-ounce) packet liquid pectin
  7. 1 cup heavy whipping cream
  8. 1 cup whole milk
  9. Garnish: watermelon slices
  1. In a large saucepan, bring watermelon and next 4 ingredients to a boil over medium-high heat, mashing fruit with a potato masher until only small pieces remain. Reduce heat, and simmer for 10 minutes. Stir in pectin, and cook 10 minutes more.
  2. Remove fruit mixture from heat, and let cool for 5 minutes. Gradually stir in cream and milk; cover and refrigerate for at least 6 hours or until very cold.
  3. Pour mixture into the container of an ice cream maker, and freeze according to manufacturer’s instructions. If a firmer texture is desired, spoon into an airtight container, and freeze until firm. Garnish with watermelon, if desired.
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