Watermelon Sherbet – a delicious recipe with watermelon, sugar, lemon, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the watermelon into wedges, then cut it away from the rind, cubing the flesh and picking out all the seeds.
2
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.
3
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.
4
Mix all the watermelon and the syrup in a large bowl and transfer to a freezer container.
5
Freeze for 1 to 1 1/2 hours, until the edges begin to set. Beat the mixture, return to the freezer for another hour.
6
When the hour is up, whisk the egg whites to soft peaks. Beat the ice mixture again and fold in egg whites. Return to the freezer for another hour, then beat once more and freeze firm.
7
Transfer the sherbet from the freezer to the fridge for 20-30 minutes before it is to be served.
272
kcal
Calories
5
g
Fat
53
g
Carbs
7
g
Protein
FatCarbsProtein
* 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 1/4 lbs piece watermelon, 1 cup superfine sugar, 1 lemon, juice of, 2 egg whites.
Yes, 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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