Watermelon-Lemon Sherbet  

Three teal glasses of Watermelon-Lemon Sherbet on a pink wicker tray Watermelon and lemon juice blend to create a refreshing sherbet that’s perfect for the sultry days of summer.

Watermelon-Lemon Sherbet
Makes about 3 cups
  • 6 cups cubed and seeded watermelon
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon kosher salt
  • ¼ cup half-and-half
  • Garnish: sliced watermelon, lemon slices
  1. In a blender, process watermelon until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spatula until you have 3 cups of juice. Discard solids. Add sugar, corn syrup, lemon juice, and salt to watermelon juice, whisking until sugar is dissolved. Whisk in half-and-half. Refrigerate until very cold, about 3 hours.
  2. Pour mixture into an ice cream freezer; process according to manufacturer’s instructions. Let stand at room temperature until slightly softened before serving. Scoop into dishes. Garnish with watermelon and lemon slices, if desired.

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