SCD Recipe: Watermelon Sherbet

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

Course Dessert, Snack
Cuisine SCD
Prep Time 10 minutes
Freezing Time 4 hours

Ingredients

  • 2 cups watermelon - frozen into cubes
  • 2 cups strained SCD yogurt
  • 1/2 cup honey
  • 1 tbsp lime juice

Instructions

  1. Place frozen watermelon into food processor

  2. Process until watermelon is completely chopped up and looks like a snow cone - which is pretty awesome in itself

  3. Add yogurt, honey, and lime juice

  4. Process until smooth

  5. Pour into a loaf pan or other freezer container

  6. Freeze for at least four hours, stirring every hour until completely frozen

  7. 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

 


Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

Latest posts by Sherry Lipp (see all)

2 thoughts on “SCD Recipe: Watermelon Sherbet

  1. Hi

    I’ve noticed my yoghurt turning out slimy during my latest attempt. Why would this be so? I don’t use a yoghurt maker. I boil milk then add a yoghurt as starter.

    1. What do you do to cook the yogurt after you add the starter? I’ve only used a yogurt maker to make yogurt. It could be thet the temperatures are getting to the right levels causing not to set quite right.

Leave a Reply

Your email address will not be published. Required fields are marked *