Louisiana Watermelon Sherbert

Louisiana Watermelon Festival Recipes

  • 1 1/4 cups water, divided
  • 3/4 cup sugar
  • Dash salt
  • 3 teaspoons lemon juice
  • 1 1/2 cups nonfat dry milk solids
  • 2 1/2 cups watermelon pieces and juices, crushed
  • 2 egg whites, stiffly beaten

Combine 1/2 cup water, sugar and salt in a heavy saucepan; heat, stirring until sugar dissolves. Bring mixture to a boil, and simmer 5 minutes; cool. Combine 3/4 cup water and lemon juice in a mixing bowl; sprinkle with dry milk solids, and beat until thick and fluffy. Blend in watermelon and sugar syrup; fold in egg whites. Pour mixture into freezer can of 1 – gallon hand-turned or electric freezer. Freeze according to manufacturer’s instructions.

Yield: 1 gallon.





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