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Watermelon Sherbert

6 1/4 cups cubed, de-seeded watermelon*

1 14-oz can sweetened condensed milk**

1/3 c. lime juice

1/4 tsp. salt

Place the watermelon on a large, rimmed baking sheet in freezer. Freeze until frozen, for about 4 hours or overnight.

In food processor, puree frozen watermelon with all other ingredients, in batches if needed, until smooth.

Transfer to large, seal-able container. Cover and freeze until firm, about 4 hours.

Serves 12.

*This recipe would work beautifully with muskmelon as well!

**You could substitute evaporated milk or heavy cream, to better control the sweetness level.

Note - This recipe can easily be halved to use the smaller melons.

Adapted from Cooking Light, recipe by Anna Theoktisto





This entry is related to the following products. Click on any of them for more information.
Melon, Watermelon, Cantaloupes,
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