Step 1
Line a baking sheet with parchment paper. Place the cubed, seedless watermelon onto the baking sheet. Place into the freezer for 4 hours or overnight until completely frozen (see Chef’s Tips).
Step 2
Place ¾ cup (188 ml) coconut cream into the fridge to chill. Place the remaining ¼ cup coconut cream and the Redpath® Golden Yellow Sugar in a small heavy-bottomed saucepan. Place over medium heat and stir until the brown sugar is completely dissolved. Remove from heat and allow to cool to room temperature.
Step 3
In a food processor fitted with a metal blade, add the frozen watermelon and lime juice. Pulse several times to coarsely chop the frozen watermelon. Add the cooled coconut cream-brown sugar mixture. Pulse several times until the mixture has a granular, pebbly texture, like a granita.
Step 4
Add in the cold coconut cream and salt. Scrape down the sides of the food processor periodically and blend until watermelon mixture is smooth.
Step 5
Scoop immediately for a soft sherbet.
Step 6
For a firmer sherbet, transfer mixture into a prechilled, freezer-safe container (eg. an airtight container or loaf pan), lay a piece of parchment paper directly onto the surface of the sherbet, and freeze until desired consistency is reached; at least 3 hours.
Step 7
For longer storage, if using a freezer-safe container with no lid, tightly cover the container with foil or place the entire container into a resealable, freezer-safe bag.
Step 8
Allow sherbet to come to a scoopable temperature by sitting out for about 20 minutes before scooping. Alternatively, place it in the fridge to slowly come to temperature; 30 minutes.
*Freeze watermelon the night before for easy preparation. Alternatively, cube any leftover watermelon and freeze. Once completely frozen, store in an airtight container or large freezer-safe bags for up to 6 months.
*Processing the watermelon in the food processor may need to be done in 2 batches, depending on the size of the machine used.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar if desired. Note that the resulting sherbet may be darker and have a more pronounced caramel undertone than the original.
