Raspberry Lime Sherbet Watermelon Food

SHERBET WATERMELON

Steps:

• Line a 1-1/2-qt. round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over the lime sherbet layer. Freeze until firm. Pack raspberry sherbet into center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours., Just before serving, remove bowl from the freezer and uncover. Invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges; press a few chocolate chips into the raspberry sherbet section of each wedge to resemble watermelon seeds.

LIME SHERBET

Steps:

• In a large bowl, dissolve gelatin and sugar in boiling water. Add lemon juice and zest. Whisk in milk. Pour into an ungreased 9-in. square pan. Cover and freeze for 2 hours., Transfer to a large bowl; beat for 2 minutes. Return to pan. Cover and freeze for 1 hour; stir. , Freeze 1 hour longer or until firm. Let stand for 10 minutes before serving.

NO-CHURN RASPBERRY-LIME SORBET

Steps:

• Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

WATERMELON-LIME SORBET

Steps:

• Combine wine, sugar and lime juice in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Simmer gently 3 minutes. Cool completely. Puree cubed watermelon in processor. Strain puree through sieve set over large bowl, pressing on solids with back of rubber spatula. Discard solids in sieve. Stir wine mixture and orange juice concentrate into watermelon puree.
• To prepare with food processor
• Pour melon mixture into 8 x 8 x 2-inch glass dish. Freeze until semi-firm, stirring occasionally, about 2 hours. Cover; freeze until solid, at least 8 hours or overnight. Chill processor work bowl and metal blade. Transfer melon mixture to processor. Using on/off turns and scraping bottom and sides of bowl, process until very smooth.
• To prepare in ice cream maker
• Transfer melon mixture to ice cream maker; process mixture according to manufacturer's instructions. Transfer to container; cover and freeze until firm, about 2 hours or overnight.
• Freeze 6 small bowls 30 minutes. Scoop sorbet into frozen bowls. Garnish with lime slices and watermelon wedges. Serve immediately.

WATERMELON SHERBET

Steps:

• Cut the watermelon into wedges, then cut it away from the rind, cubing the flesh and picking out all the seeds.
• Puree three quarters of the flesh in a food processor, but mash the last quarter on a plate, this will give the sherbet more texture.
• Stir the sugar with the lemon juice and 1/2 cup of cold water in a saucepan over very low heat until the sugar dissolves and syrup clears.
• Mix all the watermelon and the syrup in a large bowl and transfer to a freezer container.
• Freeze for 1 to 1 1/2 hours, until the edges begin to set. Beat the mixture, return to the freezer for another hour.
• When the hour is up, whisk the egg whites to soft peaks. Beat the ice mixture again and fold in egg whites. Return to the freezer for another hour, then beat once more and freeze firm.
• Transfer the sherbet from the freezer to the fridge for 20-30 minutes before it is to be served.

WATERMELON AND RASPBERRY SORBET

Steps:

• In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)