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​Watermelon Sherbet​

Posted: ​August 8th 2018


  • 6 cups (1") seedless watermelon cubes
  • 1 cup sweetened condensed milk
  • 1/4 teaspoon kosher salt

​Arrange the watermelon in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4 hours. Combine the frozen watermelon, sweetened condensed milk, and salt in a food processor and blend until smooth, 3 to 5 minutes. Move the soft sherbet to an airtight container and freeze until solid, approximately 2 hours. Make ahead: Watermelon cubes can be frozen up to 1 month in advance. Just store in a freezer zip-top bag until ready to use. Storage: This sherbet will keep well in the freezer for up to 2 weeks. Adapted from: thekitchn.com