Salted Watermelon Sherbet Bars
 
Makes 10 to 12 servings
Ingredients
  • CRUST:
  • 4 cups waffle cone crumbs (about 24 cones)
  • 1 cup unsalted butter, melted
  • ¼ cup sugar
  • ½ teaspoon kosher salt
  • SHERBET:
  • 6 cups cubed seedless watermelon
  • 1 cup sugar
  • ¼ cup fresh lime juice
  • 1 teaspoon kosher salt
  • 2 cups half-and-half
  • WHIPPED CREAM:
  • 3 cups heavy whipping cream
  • ½ cup sugar
  • Garnish: fresh mint
Instructions
  1. Line a 13x9-inch freezer-safe baking dish with heavy-duty foil, allowing foil to extend over edges of pan.
  2. For crust: In a large bowl, stir together waffle cone crumbs, melted butter, sugar, and salt. Using the bottom of a measuring cup, press mixture into bottom of prepared dish. Place in freezer while making sherbet.
  3. For sherbet: Place watermelon in the container of a blender. Blend until smooth. Strain through a fine-mesh sieve into a medium bowl; discard solids. Return watermelon juice (about 4 cups) to blender. Add sugar, lime juice, and salt. Blend until sugar dissolves, about 1 minute.
  4. In a large bowl, pour watermelon mixture. Whisk in half-and-half until combined. Refrigerate until chilled, about 1 hour.
  5. Freeze mixture in an ice cream maker according to manufacturer’s instructions.
  6. Spoon sherbet over crust, smoothing top with an offset spatula.
  7. For whipped cream: In a large bowl, beat cream and sugar at high speed with an electric mixer until stiff peaks form. Spread whipped cream over sherbet. Freeze until whipped cream is firm. Wrap pan tightly with plastic wrap.
  8. Freeze overnight or for up to 3 weeks. Using edges of foil as handles, remove from pan. Let stand for 10 minutes before cutting into bars. Garnish with mint, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/salted-watermelon-sherbet-bars/