Watermelon Rind Sherbet


  • 8 Cups Of Fresh Skinless Cubed Watermelon Rind
  • 2 Cups Of Cold 2% Milk
  • 1 1/2 Cups Of C&H White Pure Cane Sugar
  • 2 Envelopes Of Knox Original Unflavored Gelatin
  • 1/2 Cup Of Freshly Squeezed Lemon Juice
  • 1/2 Cup Of Cold Bottled Water


  • Serving Size 16
  • 130 Calories Per Serving
  • 1 Grams Of Fat

Preparation instruction

I received this watermelon rind sherbet recipe last summer from Neve of Shiprock New Mexico. Creating the sherbet is quite simple.
First take out a large mixing bowl, and then add in the fresh skinless cubed watermelon rind, white pure cane sugar, and freshly squeezed lemon juice.
Mix these contents together, then place them into the refrigerator to chill for half an hour. Next take out your blender and plug it in.
Add half of your mixing bowl contents into your blender, and process it until it is smooth. Pour the pureed contents into a fresh mixing bowl, then blend the second half of the ingredients, and pour this batch into the same fresh mixing bowl as the other pureed ingredients.
Set the blended mixture aside. Next take out a saucepan, and cook your unflavored gelatin and water over low heat, stirring until all of the gelatin fully dissolves.
Next add into the saucepan the blended watermelon rind puree and milk, then stir these ingredients until you have an even and smooth sherbet base.
Lastly you will want to freeze the mixture in an ice cream freezer, doing so as directions dictate. Once frozen, serve the watermelon rind sherbet immediately.