Watermelon Sherbet

Recipe View 30 mins In a large mixing bowl, combine the diced watermelon, sugar, lemon juice, and salt. Stir well to ensure the watermelon is evenly coated with the sugar mixture. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld. (Time: 30 minutes)

Recipe View 5 mins Transfer the chilled watermelon mixture to a blender. Blend until completely smooth, creating a vibrant watermelon puree. Return the puree to the mixing bowl.

Recipe View 1 mins In a small saucepan, pour the cold water and sprinkle the unflavored gelatin evenly over the surface. Let it stand for 1 minute to soften the gelatin. (Time: 1 minute)

Recipe View 2 mins Place the saucepan over low heat and cook for 2 minutes, stirring constantly until the gelatin is completely dissolved and the mixture is clear. Be careful not to boil. (Time: 2 minutes)

Recipe View 5 mins Pour the warm gelatin mixture into the blended watermelon puree. Add the chilled heavy cream. Using an electric hand mixer, beat the mixture at medium speed until it becomes light and fluffy. This incorporates air and creates a smoother sherbet. (Time: 3-5 minutes)

Recipe View 30 mins Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency. (Time: varies by ice cream maker, approximately 20-30 minutes)

Recipe View 2 mins Transfer the soft-serve sherbet to a one- or two-quart lidded plastic container. Press a piece of plastic wrap directly onto the surface of the sherbet to prevent ice crystals from forming. Seal the container tightly.

Recipe View 2 hrs For the best results, allow the sherbet to ripen in the freezer for at least 2 hours, or preferably overnight. This allows the flavors to fully develop and the sherbet to firm up to a scoopable consistency. (Time: 2+ hours)