Is there anything that says summer more than a creamy, cold, watermelon dessert? This no-churn frozen dessert recipe is fresh, bursting with watermelon flavor, and has only 4 ingredients. Plus, no-churn means that you won’t need an ice cream maker to whip up this delicious sherbet for your family. Bonus!
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This no-churn sherbet is so fresh, delicious, and full of watermelon flavor. It is perfect for a summer dessert and light enough to serve after a heavy meal of barbecue or any other grilled meat meal. It also feels healthier knowing that frozen pureed fruit is part of the recipe.
The other part that makes this recipe almost magical…sweetened condensed milk! Who knew? It adds sweetness and a delectable creaminess.
WHAT’S THE DIFFERENCE BETWEEN SHERBET AND SORBET?
The short answer is cream. Sorbet is simply pureed fruit and sugar. It is frozen, but not creamy.
Sherbet is basically sorbet with a bit of cream to make it smooth and creamy.
Also, ice cream has at least 10% milkfat to get that smooth, creamy mouthfeel. On the other hand, gelato has a similar milkfat content, but is denser and served at a warmer temperature.
Cube the watermelon and place in a single layer on a parchment or Silpat linedbaking sheet/ Freeze until solid, about 4 hours.
In the bowl of a food processor, combine half of the frozen watermelon cubes, half of the lime juice and zest, half cup of condensed milk, and ⅛ teaspoon salt. Process until smooth, about 5 minutes. Spoon into an airtight container and continue with the remaining ingredients and process until smooth. Spoon all into the same container.
Place the container into the freezer and freeze until solid, about 2 hours.