Fat 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.

WATERMELON SHERBET

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.

WATERMELON SHERBET

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.