How to Make Watermelon Sherbet

Watermelon Sherbet Recipe
Source: Paula Deen
Ingredients: Makes 8 to 10 Serving
5 ½ cups (1 inch) cubed watermelon
1 ½ cups ( ½ inch) cubed cantaloupe
¾ cup confectioners sugar
1 ½ tablespoon fresh lime juice
¼ teaspoon salt
1 (3 ounce) packet liquid pectim
1 cup heavy whipping cream
1 cup whole milk
Garnish: watermelon wedges

Procedures:

• In a large saucepan, combine watermelon and next 4 ingredients over medium heat. Cook, mashing with a potato masher, until fruit releases its juice and only small pieces remain. Increase heat to medium high; bring to a boil, reduce heat, and simmer for 10 minutes. Stir in pectim, and simmer 10 minutes longer.
• Remove fruit mixture from heat, and let cool for 5 minutes. Gradually stir in cream in cram and milk. Cover and chill until completely cool.
• Pour fruit mixture into the container of an ice cream maker, and freeze according to manufacturers instructions. Garnish serving with a watermelon wedge, if desired. End.

Note: Sherbet will be soft. If you prefer a firmer texture, spoon it into an airtight freezer safe container, and freeze for at least 4 hours.