Watermelon Cranberry Sherbet Recipes

WATERMELON SHERBET

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.

WATERMELON SHERBET

Steps:

• Process watermelon and sugar in a blender or food processor until smooth.
• Mix gelatin and the cranberry juice in a small saucepan.
• Allow to stand for five minutes.
• Stir continuosly on low heat until the gelatin is dissolved.
• Add to the melon mixture.
• Pour into an 8X8X2 inch baking pan.
• Cover and freeze until firm (about 2 hours).
• Remove from freezer.
• Break up the mixture and put in a chilled mixer bowl.
• Beat using an electric beater on medium-high speed or until the mixture is fluffy. Return to pan.
• Cover and freeze for 6 hours or until firm.
• Enjoy!

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.

SHERBET WATERMELON

Steps:

• Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours., Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds.

CRANBERRY SHERBET

Steps:

• In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. , In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. , Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm.