Easy Fruit Sherbet Recipe
An easy American style sherbet (contains dairy). My first experimental batch was with watermelon and proved to be extremely refreshing. Servings should run on the small size due to the richness, but you can adjust to your tastes and appetite. I will probably try honeydew melon, cantaloupe and strawberry next.
- 1 Small/Medium Watermelon (2.5 pounds of actual melon fruit)
- 1 Can of Sweetened Condensed Milk
- ¼ teaspoon table/fine salt
- 1 Lime (Optional)
- 1 Tablespoon Vodka (Optional)
Five pound watermelons are the most common small variety around here this time of year, so I picked up a seedless one and used half of it. Technically, any sort will do but not having to pick out seeds is a convenience. Cube the fruit in pieces about 1″ square. Discard seeds (if using seeded variety) or save them and plant your own melons. Discard, compost or feed the rinds to your chickens (mine love them). Line a clean baking sheet with wax paper and spread out your cubed watermelon. Freeze them solid (about 3 hours in my older refrigerator).
Zest and juice your lime. This is optional but will add some “snap” and complexity to the flavor. Alternately, fresh, finely minced mint also compliments watermelon nicely.
Combine frozen melon cubes, 1 cup of condensed milk, salt, lime zest and juice into a blender or food processor. Set aside your wax paper for now. The vodka is optional but helps things freeze more smoothly, reducing the formation of large ice crystals.
Pulse and puree until as smooth as possible. You may have to push down watermelon cubes to ensure everything gets consistent. The smoother this is, the creamier your sherbet will be.
Pour your watermelon puree into freezer-safe container(s) and use your wax paper from earlier to cover the surface, preventing as much contact with air as possible. I made single serving Tupperware containers, but whatever suits you. Allow to refreeze.
Before serving, transfer to the refrigerator to allow it to soften. Makes about 6 servings.
