Watermelon Sherbet || Gracefult Kitchen

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Watermelon Sherbet

Desserts

The only difference between sorbet and sherbet is that the latter has a bit of dairy. In the case of this easy summer dessert, sweetened condensed milk adds sweetness plus a touch of creaminess.

Ingredients

6 ¼ cups cubed seedless watermelon
1 (14 ounce) can sweetened condensed milk
⅓ cup lime juice
¼ teaspoon salt

Description

Place watermelon on a large rimmed baking sheet. Freeze until frozen, about 4 hours or overnight.
Puree the frozen watermelon, condensed milk, lime juice and salt in a food processor, in batches if necessary, until smooth, 2 to 3 minutes. Transfer the mixture to a large sealable container. Cover and freeze until firm, about 4 hours.