What do you do when you have a ton of leftover watermelon that you don’t know what do with, because you know it won’t get eaten before it goes bad?
First – throw in the freezer before it spoils.
Second – Make this awesome Watermelon Sherbet!
This recipe uses strained SCD yogurt and only has four ingredients!
Sherbet is typically fruit mixed dairy to make a frozen dessert that is often used for a palate cleanser. This sherbet fits that perfectly. This dessert is very refreshing, with light, subtle flavors.
I used to be a bit reluctant to mix melon with yogurt, but then I saw a recipe for a watermelon smoothie. I tried out and liked it! Since I was in the mood for something ice-cream-like, I decided to make some.
I made this in my food processor and froze in a pan, but you could also use an ice cream maker. I didn’t have any ice or rock salt (I have an old-fashioned ice-cream maker) so I had to go the freeze and stir route, which was fine.
Whenever I make a frozen yogurt dessert, I strain it for at least 24 hours. I like to use this wire-mesh strainer I bought from Amazon. You can also use cheese cloth or a nut-milk bag, but I find the strainer to be the less messy.
SCD Watermelon Sherbet
- 2 cups watermelon - frozen into cubes
- 2 cups strained SCD yogurt
- 1/2 cup honey
- 1 tbsp lime juice
Place frozen watermelon into food processor
Process until watermelon is completely chopped up and looks like a snow cone - which is pretty awesome in itself
Add yogurt, honey, and lime juice
Process until smooth
Pour into a loaf pan or other freezer container
Freeze for at least four hours, stirring every hour until completely frozen
This freezes pretty solid, so you'll want to take it out of the freezer and let it warm up 10 - 15 minutes before serving
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