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Watermelon Roll

Ingredients

For the lemon sherbet:

  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup fresh squeezed lemon juice

For the watermelon sherbet:

  • 3 cups watermelon puree I pureed half a medium-sized watermelon and let it sit overnight. It separated and I only used the thicker puree so that I would have a brighter color and taste. I recommend doing that but it will also work with fresh puree.
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1/4 cup sugar
  • 2 tablespoons fresh squeezed lemon juice
  • 3/4 cup mini chocolate chips

Instructions

To make the lemon sherbet:

  1. Combine the cream, milk, and sugar and stir until sugar is dissolved. Stir in lemon juice. Freeze in ice cream machine according to manufacturer’s instructions. Put in freezer once done. Once the sherbet has become firm, press it into the bottom of a large bowl. Place in freezer.

To make the watermelon sherbet:

  1. Combine the watermelon puree, cream, milk, and sugar and stir until the sugar has dissolved. Stir in lemon juice. Freeze in ice cream machine according to manufacturer’s instructions. Once frozen, stir in chocolate chips. Pour into the center of the lemon sherbet that’s already been pressed into a bowl. Place to freezer to harden. Once firm, flip onto a serving platter. Slice and serve.
  2. (I found that taking a hair dryer to the underside of the bowl allowed it to loosen up and come out of the bowl without melting too much.)