Watermelon Sherbet

Watermelon Sherbet

Recipe by Jac
Servings

8

servings
Calories

54

kcal
Total time

20

minutes

This light and airy mix of frozen watermelon and yogurt makes a refreshing dessert. It can be made in an ice cream maker or by hand.

Ingredients

  • 50 g (1.8oz) caster sugar

  • 600 g (21.2oz) watermelon, flesh only, deseeded and diced

  • 100 g (3.5oz) low fat greek yogurt (vegan: greek-style coconut yoghurt)

  • juice of 1 lime

  • a few drops vanilla extract

Directions

  • Heat the sugar and 50ml (scant ¼ cup) water in a small saucepan over a medium heat and cook, stirring constantly, until the sugar is dissolved. Remove from the heat and leave to cool.
  • Put the watermelon into a blender and pulse until smooth. Depending on the size of the blender, you’ll need to do this in several batches. Transfer the watermelon to a large bowl and stir in the sugar syrup, yogurt, vanilla extract and lime juice. Pour the mixture through a sieve (strainer) into another bowl, pressing the watermelon gently to release all the juice, and discard the pulp.
  • Transfer the mixture to an ice-cream machine and churn for about 1 hour or until frozen and a ‘soft serve’ consistency. Place the sherbet in a freezerproof container and freeze until needed. Alternatively, transfer the mixture to a freezerproof container and freeze. After 30 minutes take the sherbet out of the freezer and mash it with a fork to remove any ice crystals, then return it to the freezer. Repeat this process every 30 minutes until frozen. It will take about 4 hours to freeze completely. Remove from the freezer about 10 minutes before serving.

Nutritional Information

  • Calories 54 | Fat 0.0g | Net carbs 7.3g | Protein 1.3g

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This light and airy mix of frozen watermelon and yogurt makes a refreshing dessert. It can be made in an ice cream maker or by hand.

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