Watermelon Sherbet

Yield 1.5

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  • 8 cups watermelon chopped (about 3 pounds)
  • 1 cup half-and-half
  • 1/4 cup sugar
  • fresh mint sprigs for garnish


  1. Process watermelon in a blender until pureed, stopping to scrape down sides as needed. Transfer 4 1/2 cups puree to a large bowl. Reserve any remaining watermelon puree for another use. (Or grab a straw for a cook’s treat.) Whisk in half-and-half and sugar.
  2. Pour mixture into freezer container of a 11⁄2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. Transfer to an airtight container, and freeze 4 to 5 hours. Let stand at room temperature 5 to 10 minutes before serving. Garnish, if desired.


Recipes and recipe photo from Around the Southern Table by Rebecca Lang (c) 2012 Oxmoor House and Rebecca Lang Cooks, LLC.