Watermelon is usually at its best price during July, close to the U.S. Independence Day holiday. For some reason, this year during the month of August, it was on sale for less than 20 cents a pound. I don't really do well with a lot of fruit and carbohydrates, but when on sale for such a reasonable price, I just have to indulge. And it just so happened strawberries were on sale at the same time. And well, then the Watermelon Strawberry Sherbet happened.
Sherbet. It's spelled S H E R B E T. But some people spell is SHERBERT. Like SURE-BERT. But there's actually no “r” in the second half of the word. According to Google, sherbet is a frozen dessert made with fruit juice added to milk or cream, egg white, or gelatin [affiliate link]. I've always liked sherbet… my favorite was always the orange. Yum.
For this recipe, I used coconut cream [affiliate link], rather than coconut milk [affiliate link], which made the end product creamier, in my opinion, but you can use coconut milk if you prefer. Well, let's get started!
Watermelon Strawberry Sherbet
- 1 pound cubed watermelon, after blending will measure 1-2/3 cups
- 1 pound de-stemmed strawberries, after blending will measure 1-2/3 cups
- 1 cup coconut cream
- 1 pinch ground cinnamon
- 2 pinches sea salt [affiliate link]
- 1 tablespoon vanilla extract
- 3 tablespoons honey
- If you are using an ice cream maker with an insert, be sure to place it in the freezer overnight, or 24 hours to be sure it is completely frozen.
- Puree the watermelon and add to a medium sized mixing bowl.
- Puree the strawberries and add to the mixing bowl.
- Add coconut cream, cinnamon [affiliate link], salt, vanilla [affiliate link] and honey [affiliate link]. Mix well.
- Allow to chill for several hours, then place in your ice cream maker and process according to the manufacturer instructions. As mentioned above, you can also place the mixture into a large rectangular casserole dish and stir every half hour until the mixture is frozen to your preference.
By the way, I used a frosting bag and Ateco large piping tip #828 to make the sherbet look fancy in the dish. 🙂 You'll have to work quickly by placing the frozen sherbet into the frosting bag, then squeeze and hold the tip in place so that the ice cream ripples out (I hope that makes sense! Basically you are pressing the sherbet out of the bag, but holding the bag in place).