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!
INGREDIENTS
Makes about 2 pints
- 4 Cups Watermelon
- 2 Tbsp Lemon Juice
- 1/2 Cup Sugar
- 1/2 Cup Water
INSTRUCTIONS
- Combine water and sugar in a medium pan and boil until all the sugar has dissolved. Add lemon juice then set aside to cool.
- Puree watermelon and pour into a pan.
- Mix in the lemon/sugar syrup.
- Freeze for at least 4 hours.
- 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)
- 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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