Fat Free Watermelon Sherbet Recipes

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FAT-FREE WATERMELON SHERBET



Fat-Free Watermelon Sherbet image

Make and share this Fat-Free Watermelon Sherbet recipe from Food.com.

Provided by MsSally

Categories     Frozen Desserts

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups watermelon (seeded & cubed)
1/2 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
1/3 cup cranberry juice cocktail

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.

Nutrition Facts : Calories 68.4, Fat 0.1, Sodium 2.3, Carbohydrate 16.8, Fiber 0.1, Sugar 16.1, Protein 1

WATERMELON SHERBET



Watermelon Sherbet image

The flavor of watermelon comes through beautifully in this homemade sherbet recipe.

Provided by TerryWilson

Categories     Desserts     Frozen Dessert Recipes

Time 4h50m

Yield 8

Number Of Ingredients 7

4 cups diced seedless watermelon
1 cup white sugar
3 tablespoons lemon juice
1 dash salt
¼ cup cold water
1 (.25 ounce) envelope unflavored gelatin
1 cup chilled heavy cream

Steps:

  • Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
  • Blend the mixture in a blender until smooth; return to the bowl.
  • Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
  • Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 32.1 g, Cholesterol 40.8 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 6.9 g, Sodium 62.5 mg, Sugar 29.9 g

WATERMELON SHERBET



Watermelon Sherbet image

My family has been harvesting watermelons for generations. Our church group often serves this refreshing treat at the town's watermelon festival.-Lisa McAdoo, Rush Springs, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1/2 gallon.

Number Of Ingredients 6

8 cups seeded chopped watermelon
1-1/2 cups sugar
1/2 cup lemon juice
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups whole milk

Steps:

  • In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with the other half; set aside. , In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended., Freeze in an ice cream freezer according to the manufacturer's directions. Serve immediately or freeze and allow to thaw about 20 minutes before serving.

Nutrition Facts : Calories 120 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

DAIRY-FREE WATERMELON SHERBET



Dairy-Free Watermelon Sherbet image

Turn sweet, juicy watermelon into a refreshing dairy-free sherbet.

Provided by Renee Pottle

Categories     Dessert

Time 8h20m

Yield 2 quarts

Number Of Ingredients 4

1 can (15 oz.) coconut milk
½ cup sugar
1 watermelon (5-6 pounds)
3 Tbsp lemon juice

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.

WATERMELON SHERBET



Watermelon Sherbet image

Make and share this Watermelon Sherbet recipe from Food.com.

Provided by Jamie Lynne

Categories     Frozen Desserts

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 4

2 1/4 lbs piece watermelon
1 cup superfine sugar
1 lemon, juice of
2 egg whites

Steps:

  • Cut the watermelon into wedges, then cut it away from the rind, cubing the flesh and picking out all the seeds.
  • 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.
  • 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.
  • Mix all the watermelon and the syrup in a large bowl and transfer to a freezer container.
  • Freeze for 1 to 1 1/2 hours, until the edges begin to set. Beat the mixture, return to the freezer for another hour.
  • 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.
  • Transfer the sherbet from the freezer to the fridge for 20-30 minutes before it is to be served.

Nutrition Facts : Calories 187.6, Fat 0.3, Sodium 20.4, Carbohydrate 46.8, Fiber 0.7, Sugar 44.1, Protein 2.3

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