We are starting right here. Super sweet Saskatchewan Watermelon from Farm Lot 59. Giving sherbert a go for the first time.
This sherbert recipe is pretty simple. Fruit, sugar, milk and lemon. Others call for gelatin to bind the sherbert together. After the soft freeze I can see why that might be important.
Soft frozen sherbert. Looking a little chunky – but it tastes divine.
After a hard freeze – a tasty serving. The frozen sherbert is a little flaky. May have to try a recipe with gelatin next time. The flavor of the watermelon really held up, sugar enhances the flavor just a touch.
What’s the difference between sherbert and sorbet? Milk