Dairy Free Watermelon Sherbet Recipes

FAT-FREE WATERMELON SHERBET

Steps:

• 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.
• In a small saucepan combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved.
• Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan.
• Cover and freeze for 2 hours or until firm.
• 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.
• Return to pan. Cover and freeze for 6 hours or until firm. Makes 8 (1/2-cup) servings.
• Make ahead directions: Pack in airtight freezer container; seal, label, and freeze up to 1 month.

DAIRY-FREE WATERMELON SHERBET

Steps:

• Combine coconut milk and sugar in a medium saucepan. Stir over medium heat until sugar dissolves.
• Cover and refrigerate until chilled; at least 1 hour or overnight.
• Puree watermelon flesh in a blender.
• Measure 6 cups of puree.
• Combine puree, coconut milk mixture, and lemon juice.
• For best results, chill mixture overnight. However, this step may be skipped if desired.
• Stir well. Add mixture to a 2 quart ice cream maker and freeze, following manufacturers instructions.
• Note: Mixture may divided into two batches if necessary, i.e. if your ice cream maker only makes 1-1½ quarts.
• Spoon into an air tight container and store in the freezer. Allow to slightly thaw before serving, 15 min-1/2 hour.