Watermelon Sherbet
The only difference between sorbet and sherbet is that the latter has a bit of dairy. In the case of this easy summer dessert, sweetened condensed milk adds sweetness plus a touch of creaminess.
The only difference between sorbet and sherbet is that the latter has a bit of dairy. In the case of this easy summer dessert, sweetened condensed milk adds sweetness plus a touch of creaminess.
Ingredients
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6 ¼ cups cubed seedless watermelon
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1 (14 ounce) can sweetened condensed milk
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⅓ cup lime juice
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¼ teaspoon salt
Method
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Place watermelon on a large rimmed baking sheet. Freeze until frozen, about 4 hours or overnight.
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Puree the frozen watermelon, condensed milk, lime juice and salt in a food processor, in batches if necessary, until smooth, 2 to 3 minutes. Transfer the mixture to a large sealable container. Cover and freeze until firm, about 4 hours.
