Watermelon Sherbet

Eight months ago we were renting a place that had a tiny strip of grass for the kids to play on. Across the fence, there was an empty field littered with trash and weeds. After 18 years of living in rental apartments and huge cities, we wanted a garden--badly. As a family we decided to try to grow a few things in the empty lot nearby and hoped no one would steal the bounty. We worked for days on that little plot of land. It was about the size of a large bedroom. 




Remember the story of The Carrot Seed by Ruth Krauss ?


Well, nothing came up. We waited and waited. Still, nothing came up. And then, one day... we went outside and checked again... But, unlike the the sweet ending of The Carrot Seed, NOTHING CAME UP.

That was the end of that.

Who would have thought that in less than a year, we would move to the United States, buy a home on 14 acres, acquire 6 cows, 22 chickens, 18 goats, 2 dogs and 3 cats and plant a 1/2 acre garden, harvesting so much food we wouldn't know what to do with it all? We've spent much of the summer canning and freezing apples, corn, many kinds of squash, okra, pumpkins, cantaloupe and watermelons.





We have given much away and the rest we are feeding to the animals. We harvested about 100 watermelons and got tired of eating them every day, so when my daughters came up with this sherbet recipe, we welcomed the change. We have made several batches and it is REAL good. ; )

Watermelon Sherbet

INGREDIENTS
· 3 cups cut-up, seeded watermelon
· 1 cup real whipped whipping cream
· 1 cup buttermilk
· 1/2 cup sugar


DIRECTIONS
· 1. Place 3 cups of the watermelon in a blender container or food processor bowl. Cover and blend or process until smooth.

· 2. In a large mixing bowl combine watermelon puree, whipping cream, buttermilk, and sugar. Stir the mixture until sugar is dissolved. Cover and freeze for 2 hours or until almost almost firm in a a 9x9x2-inch pan. Break the frozen watermelon mixture into small chunks. Cover and freeze until firm. Makes about 2 quarts.