Best Watermelon Chocolate Chip Sorbet Recipes

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WATERMELON SHERBET



Watermelon Sherbet image

My family has been harvesting watermelons for generations. Our church group often serves this refreshing treat at the town's watermelon festival.-Lisa McAdoo, Rush Springs, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1/2 gallon.

Number Of Ingredients 6

8 cups seeded chopped watermelon
1-1/2 cups sugar
1/2 cup lemon juice
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups whole milk

Steps:

  • In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with the other half; set aside. , In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended., Freeze in an ice cream freezer according to the manufacturer's directions. Serve immediately or freeze and allow to thaw about 20 minutes before serving.

Nutrition Facts : Calories 120 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

SHERBET WATERMELON



Sherbet Watermelon image

I usually double this recipe so I can have one dessert on hand for family and friends who stop by unexpectedly in summer. Each refreshing wedge comes complete with chocolate chip "seeds".

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 4

About 1 pint lime sherbet, slightly softened
About 1 pint pineapple sherbet, slightly softened
About 1-1/2 pints raspberry sherbet, slightly softened
1/4 cup miniature semisweet chocolate chips

Steps:

  • Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours., Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds.

Nutrition Facts : Calories 205 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 0 fiber), Protein 2g protein.

4-INGREDIENT WATERMELON SORBET



4-Ingredient Watermelon Sorbet image

No ice cream maker is needed to make this easy, 4-ingredient watermelon sorbet recipe. We couldn't keep enough watermelon in the house to keep up with the demand! -Kory Figura, Waverly, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 quarts.

Number Of Ingredients 5

1 cup sugar
1 cup water
8 cups cubed seedless watermelon
2 tablespoons lemon juice
Fresh mint leaves, optional

Steps:

  • In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 52g carbohydrate (49g sugars, Fiber 1g fiber), Protein 1g protein.

WATERMELON SORBET WITH CHOCOLATE SEEDS



Watermelon Sorbet with Chocolate Seeds image

Categories     Liqueur     Ice Cream Machine     Chocolate     Fruit     Dessert     Fourth of July     Wheat/Gluten-Free     Frozen Dessert     Lime     Watermelon     Summer     Vegan     Anise     Gourmet

Yield Makes about 4 to 6 slices, serving 4 generously

Number Of Ingredients 5

a 3 1/2-to 4-pound piece of watermelon (about a quarter of a large watermelon that has been halved lengthwise and crosswise)
1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup sugar
1/4 cup fresh lime juice
2 tablespoons Sambuca or other anise-flavored liqueur if desired

Steps:

  • Cut watermelon into 1-inch-thick semi-circular slices and chop flesh coarse, reserving rind.
  • Arrange reserved watermelon rind slices on their sides on foil-lined baking sheets and cover tightly with plastic wrap. Freeze rinds until frozen hard, about 2 hours.
  • Line another baking sheet or a tray with parchment or wax paper. In a small bowl set over a small saucepan of barely simmering water melt chocolate and remove from heat. Transfer chocolate to a small resealable bag and seal bag. Snip off tip of one corner of bag to form a tiny hole and onto prepared baking sheet or tray pipe and spread chocolate into 1/3- to 1/2-inch ovals to resemble watermelon seeds. Freeze chocolate "seeds" on baking sheet until very firm, about 30 minutes. Working quickly, peel "seeds" from paper into another small bowl and keep frozen.
  • Discard real seeds from watermelon to yield 5 cups. In a saucepan heat 1 cup purée with sugar over moderate heat, stirring, until sugar is dissolved and stir into remaining purée with lime juice and liqueur. Chill mixture, covered, until cold.
  • Freeze sorbet in an ice-cream maker. When sorbet is frozen to a thick slush add three fourths of chocolate "seeds" and continue to freeze until frozen.
  • Working quickly, fill frozen watermelon rinds with sorbet, smoothing it with a rubber spatula. Arrange remaining chocolate "seeds" realistically on slices and smooth _sorbet_again. Cover sorbet with plastic wrap and freeze until very firm, about 6 hours. (Watermelon sorbet slices may be made 3 days ahead and kept frozen, wrapped tightly).

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