Watermelon Sherbet - Printable Version
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Watermelon Sherbet - Drew - 05-20-2012 02:14 AM
4 cups diced seedless watermelon
1 cup white sugar
3 tablespoons lemon juice
1 dash salt
1/4 cup cold water
1 (.25 ounce) envelope unflavored gelatin
1 cup chilled heavy cream
Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
Blend the mixture in a blender until smooth; return to the bowl.
Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
Transfer the mixture into an ice cream maker and freeze according to manufacturer's [hide]Directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.[/hide]