Watermelon sherbet
Preparation time:
Recipe highlights Serves: 4
- Suitable to freeze
- Store in freezer (under -18°C)
- Gluten free
- Egg free
- Nut free
- Low salt
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Ingredients
- 1/3 cup icing sugar
3 cups watermelon flesh, chopped
1 cup blueberries
1 cup strawberries
2 cups reduced fat ice cream
Cooking method
-
1. Mix icing sugar with chopped watermelon. Puree and freeze.
2. Spoon into tall glasses alternating blueberries, strawberries and low fat ice cream.
Notes: Substitute any mixed fruit salad instead of the blueberries and strawberries.
Use egg free ice cream if you are preparing food for people with an allergy to egg.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 271.35g | 100.00g |
| Energy (kJ) | 742.25kJ | 273.54kJ |
| Protein (g) | 4.22g | 1.55g |
| Total fat (g) | 2.33g | 0.86g |
| - Saturated fat (g) | 1.30g | 0.48g |
| - Polyunsaturated fat (g) | 0.07g | 0.02g |
| - Monounsaturated fat (g) | 0.52g | 0.19g |
| Cholesterol (mg) | 6.50mg | 2.40mg |
| Carbohydrate-available (g) | 33.34g | 12.29g |
| CarbohydrateSE (g) | 33.34g | 12.29g |
| - Sugars (g) | 33.09g | 12.19g |
| Water (g) | 223.67g | 82.43g |
| Dietary fibre (g) | 2.24g | 0.82g |
| Thiamin (mg) | 0.05mg | 0.02mg |
| Riboflavin (mg) | 0.24mg | 0.09mg |
| Niacin (mg) | 0.75mg | 0.28mg |
| Niacin equivalents (mg) | 1.66mg | 0.61mg |
| Vitamin C (mg) | 32.15mg | 11.85mg |
| Total folate (ug) | 15.27ug | 5.63ug |
| Total vitamin A equivalents (ug) | 66.29ug | 24.43ug |
| Retinol (ug) | 16.25ug | 5.99ug |
| Beta carotene equivalents (ug) | 305.74ug | 112.67ug |
| Sodium (mg) | 50.51mg | 18.62mg |
| Potassium (mg) | 313.52mg | 115.54mg |
| Magnesium (mg) | 19.34mg | 7.13mg |
| Calcium (mg) | 109.33mg | 40.29mg |
| Phosphorus (mg) | 100.00mg | 36.85mg |
| Iron (mg) | 0.93mg | 0.34mg |
| Zinc (mg) | 1.01mg | 0.37mg |
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This recipe was orginally published as:
Watermelon sherbet
Recipe publication date on: 08/09/2001
Last reviewed on: 14/11/2013
