Fat-Free Watermelon Sherbet – a delicious recipe with watermelon, sugar, unflavored gelatin, cranberry juice cocktail. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place watermelon cubes in a blender container or food processor bowl. Cover and blend or process until smooth. (There should be 3 cups of the mixture.) Stir in sugar.
2
In a small saucepan combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved.
3
Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan.
4
Cover and freeze for 2 hours or until firm.
5
Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed or until mixture is fluffy.
6
Return to pan. Cover and freeze for 6 hours or until firm. Makes 8 (1/2-cup) servings.
7
Make ahead directions: Pack in airtight freezer container; seal, label, and freeze up to 1 month.
97
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 cups watermelon (seeded & cubed), 1/2 cup sugar, 1 (1/4 ounce) envelope unflavored gelatin, 1/3 cup cranberry juice cocktail.
Yes, Fat-Free Watermelon Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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