There are plenty of words in the English language that I avoid saying altogether.
Having grown up in a very Italian area, I am distraught when I have to speak, "ricotta" aloud.
Mozzarella is not a simple one either.
Don't even get me started on bruschetta.
The worst part is, I loved Italian class more than all of my others. I love love love the language and I know how to annunciate these things properly, I just know I'm opening myself up for unwarranted ridicule by doing so.
Sherbet fits in that category too. It's a word that sounds wrong no matter how it falls out of your mouth. The kind've word that when you order it at Friendly's, you just point to it on the menu to dodge the discomfort of saying it out loud to your server and everyone else around you.
The best part about this being a blog and not a Youtube channel is that I get to share this magical recipe with you and none of us have to say the word. Which most definitely is not sher-bert.
I see you in your mid-summer glory, cubed melon sitting in the back of your fridge that's juuuuuuust starting to get a tiny bit slimy around the edges. Not slimy enough to throw out yet but also not crisp enough to eat right now. Let's do something about it, shall we?
I made this with nothing but watermelon but I suspect it would work well with cantaloupe and honeydew as well, or perhaps a combination? MAYBE A MANGO?!
You don't even know it yet but you're like an hour away from the dreamiest creamiest fruitiest sherbet on the block.
Makes 1 quart
~4-5 cups cubed watermelon, frozen solid (at least 1 hour)*
1 can sweetened condensed milk
1/4 tsp salt
*This is a rough estimate because we all have a different definition of cubed. My cubes are about 1". For me, this was 1/2 of a smallish watermelon (not a personal tiny one, a regular small one).
In a food processor, combine all three ingredients and process for about five minutes until all of the chunks and seeds have been swallowed up by the sea of pink.
Freeze in an airtight container for about 3 hours before serving.
I served mine with cacao nibs and lime zest, reminiscent of the ever-nostalgic watermelon roll!