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Watermelon Sherbet

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Watermelon Sherbet

2 1/4 pounds seeded, cubed watermelon
1 cup superfine sugar
Juice of 1 lemon
½ cup cold water
2 egg whites

Puree three quarters of the watermelon in food processor. Mash remaining watermelon on plate (to give sherbet more texture). Stir sugar, lemon juice, and water in saucepan over very low heat until sugar dissolves and syrup is clear. Mix watermelon puree, mashed watermelon, and syrup mixture in large bowl. Pour into freezer container and freeze for 1 to 1 ½ hours until edges start to set. Beat the mixture and then return to freezer for another hour. Beat egg whites to soft peaks. Beat ice mixture again and fold in egg whites. Return to freezer for one more hour. Beat once more and freeze until firm. Before serving, place sherbet in refrigerator for 20-30 minutes to soften.

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3 Hal Gonda { 06.30.16 at 4:07 am }
4 Ginny Atwater { 08.15.11 at 2:29 am }

Would it work if you used an ice cream maker

5 Jaime McLeod { 08.10.11 at 2:03 pm }

You can. The Splenda website claims it can replace sugar in any recipe at an exact 1:1 ratio. I don’t personally use artificial sweeteners, but if I did, I would probably use a bit less – perhaps 3/4 or even half the amount – because they can sometimes taste overly sweet. That’s especially true in this case, where the watermelon brings in its own sweetness. In fact, if you’re trying to reduce your sugar intake, it might be better to just skip sweetening it at all and allow the watermelon to do all the work.

6 Anna Del Castillo { 08.10.11 at 11:14 am }

Can you use Splenda in place of sugar?

7 Melissa McKee { 07.22.11 at 3:18 pm }

That sounds really good but takes a bunch of hours

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