There is no better food to cool off with during the summer months than watermelon. These Salted Sherbet Watermelon Bars turn watermelon into a cool and refreshing dessert.
I saw this beautiful dessert in Taste of the South
Magazine and I knew I had to make it. It is a 3-layer dessert that is perfect for a pool party or summer cookout.
It starts with a thick crust made from crushed waffle cones. So good!
The middle layer is watermelon sherbet made from fresh watermelon, lime juice, sugar, salt, and half-and-half. You’ll need an ice cream maker to make it. I have the Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker
and unfortunately it was too small to freeze the whole amount of sherbet in one batch. If you have an Additional Freezer Bowl
, it would really come in handy.
To finish the Salted Watermelon Sherbet Bars off, a layer of whipped topping gives the dessert some creaminess and makes it look gorgeous!
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Salted Watermelon Sherbet Bars
Ingredients
Sherbet
- 6 to 8 cups cubed seedless watermelon
- 1 cup sugar
- 1/4 cup fresh lime juice
- 1 teaspoon kosher salt
- 2 cups half-and-half
Crust
- 4 cups waffle cone crumbs,, about 22-24 cones
- 14 tablespoons butter, melted (1 3/4 sticks)
- 1/4 cup sugar
Topping
- 1 (8-ounce) container frozen whipped topping,, thawed
Instructions
- Place watermelon in a blender and blend until smooth. Pour through a fine-meshed sieve set over a bowl. Discard solids.
- Measure out 4 cups of watermelon and pour into blender. Add sugar, lime juice, and salt. Blend until sugar dissolves, about 1 minute.
- Pour watermelon mixture into a large bowl. Add half-and-half and whisk to combine. Refrigerate for 1-2 hours.
- Freeze mixture in an ice cream maker according to manufacturer's instructions.
- Meanwhile, make the crust. In a bowl, stir together waffle cone crumbs, melted butter, and sugar. Press mixture into the bottom of a greased 13x9-inch freezer-safe baking dish. If you want, line the baking dish with parchment paper to make it easier to remove the bars.
- Spoon sherbet over crust smoothing with an offset spatula. Spread whipped topping evenly over sherbet.
- Freeze overnight or up to 3 weeks.
- Cut into squares and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from:Taste of the South
Sharing this recipe with The Weekend Potluck.
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Christin, these look so delicious! I love the idea of adding salt to them. Yummmmm.