Watermelon Sherbet (Sharbat E' Tarbooz)

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READY IN: 25mins
Recipe by Leslie in Texas

This is from a May 1983 issue of Bon Apetit as the ending to an Indian meal, but I think it would be refreshing and delicious anytime in the summer! Use Splenda if you're counting calories. It's perfect for your next BBQ or after your 4th of July cookout!

Ingredients Nutrition


  1. Sprinkle watermelon with sugar.
  2. Transfer to plastic zip-loc bags and freeze at least 4 hours (or up to several weeks).
  3. Finely purée frozen watermelon in food processor 2 cups at a time until fluffy.
  4. Serve in chilled tall parfait glasses, garnished with mint sprigs.

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