This icebox delight is a perfect summer dessert. Prepare this recipe up to 3 weeks ahead of time, and always have a cool and creamy treat on hand to beat the heat.
Salted Watermelon Sherbet Bars
Yield: 10 to 12 servings
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- 6 cups cubed seedless watermelon
- 1 cup sugar
- 1⁄4 cup fresh lime juice
- 1 teaspoon kosher salt
- 2 cups half-and-half
- 4 cups waffle cone crumbs (about 24 cones)
- 1 cup unsalted butter, melted
- 1⁄4 cup sugar
- 1⁄2 teaspoon kosher salt
- 3 cups heavy whipping cream
- 1⁄2 cup sugar
- Line a 13x9-inch freezer-safe baking dish with parchment paper, allowing paper to extend over edges of pan. Set aside.
- For sherbet: Place watermelon in the container of a blender. Blend until smooth. Strain through a fine-mesh sieve into a medium bowl; discard solids. Return watermelon juice (approximately 4 cups) to blender. Add sugar, lime juice, and salt. Blend until sugar dissolves, approximately 1 minute.
- In a large bowl, pour watermelon mixture. Whisk in half-and-half until combined. Refrigerate until chilled, approximately 1 hour.
- Freeze mixture in an ice cream maker according to manufacturer’s instructions.
- For crust: In a large bowl, stir together waffle cone crumbs, melted butter, sugar, and salt. Using the bottom of a measuring cup, press mixture into bottom of prepared dish. Spoon sherbet over crust, smoothing top with an offset spatula. Wrap pan tightly with plastic wrap. Freeze overnight or up to 3 weeks.
- In a large bowl, beat cream and sugar at high speed with an electric mixer until stiff peaks form. Top sherbet with whipped cream. Using edges of paper as handles, remove from pan. Cut into bars.
Taste of the South https://www.tasteofthesouthmagazine.com/