Watermelon Sherbet

Because... Watermelon comes in abundance.
Have you ever noticed that even small watermelons seem to be able to feed a small tribe?

We bought a decent sized one and now I have so many easy watermelon recipes that it may turn into a series.

In addition to this watermelon sherbet recipe, you should also pick up some strawberries and try the watermelon strawberry lemonade.

I wish I would have done these earlier in the summer, because it was an instant hit! But these are the recipes you archive, because there's always next summer.

BONUS: You can (and should) make watermelon popsicle's for the kiddos with the leftover's from this recipe!


Makes about 2 pints
  • 4 Cups Watermelon
  • 2 Tbsp Lemon Juice
  • 1/2 Cup Sugar
  • 1/2 Cup Water


  1. Combine water and sugar in a medium pan and boil until all the sugar has dissolved. Add lemon juice then set aside to cool.
  2. Puree watermelon and pour into a pan.
  3. Mix in the lemon/sugar syrup.
  4. Freeze for at least 4 hours.
  5. Remove the pan from the freezer and allow it to thaw for about 1 hour. (Note: It should thaw enough for you to break the mold with a gentle press)
  6. Puree enough that sherbet sticks to the spoon when turned upside down and serve.

If you liked the watermelon sherbet recipe, you should try the watermelon strawberry smoothie!

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