Post by chief_cook2 on Jul 27, 2005 7:29:09 GMT -6
WATERMELON SHERBET
6 Cups cut-up seeded watermelon 3 Cups whipping cream 1 & 1/2 Cups buttermilk 1 & 1/4 Cups sugar few drops of red food coloring (optional).
Place 3 Cups of the watermelon in a blender
container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining melon. You should have 4 Cups total of melon puree. If necessary, blend or process additional watermelon to measure 4 Cups. In a large mixing
bowl, combine watermelon puree, whipping cream, buttermilk, sugar and red food coloring (if desired). Stir the mixture until the sugar is dissolved. Freeze in a 4 or 5-quart ice cream freezer according to the manufacturer's directions.
MAKES: About 2 & 1/2 quarts (16 to 18 servings.).
FREEZER DIRECTIONS: Prepare the watermelon mixture as above except use 3 Cups watermelon, 1 & 1/2 Cups whipping cream, 3/4 Cup buttermilk and 2/3 Cup sugar. Transfer to a 9 x 9 x 2-inch pan. Cover and freeze for 2 to 3 hours or until almost firm. Break the frozen watermelon mixture into small chunks. Transfer to a chilled mixing bowl.
Beat with an electric mixer until smooth but not melted.
Return to pan. Cover and freeze until firm.
MAKES: 1 & 1/4 quarts.
6 Cups cut-up seeded watermelon 3 Cups whipping cream 1 & 1/2 Cups buttermilk 1 & 1/4 Cups sugar few drops of red food coloring (optional).
Place 3 Cups of the watermelon in a blender
container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining melon. You should have 4 Cups total of melon puree. If necessary, blend or process additional watermelon to measure 4 Cups. In a large mixing
bowl, combine watermelon puree, whipping cream, buttermilk, sugar and red food coloring (if desired). Stir the mixture until the sugar is dissolved. Freeze in a 4 or 5-quart ice cream freezer according to the manufacturer's directions.
MAKES: About 2 & 1/2 quarts (16 to 18 servings.).
FREEZER DIRECTIONS: Prepare the watermelon mixture as above except use 3 Cups watermelon, 1 & 1/2 Cups whipping cream, 3/4 Cup buttermilk and 2/3 Cup sugar. Transfer to a 9 x 9 x 2-inch pan. Cover and freeze for 2 to 3 hours or until almost firm. Break the frozen watermelon mixture into small chunks. Transfer to a chilled mixing bowl.
Beat with an electric mixer until smooth but not melted.
Return to pan. Cover and freeze until firm.
MAKES: 1 & 1/4 quarts.