Watermelon Sherbet

Recipe file created August 17, 2000.
Makes a big batch of a nice, refreshing dessert.

Ingredients

5 cups watermelon puree

1 1/2 cups granulated sugar

1 1/2 teaspoons lemon juice

1 1/2 cups light cream (15%) or milk

1 tablespoon unflavoured gelatin

Sprinkle gelatin over 1/2 cup watermelon. Let stand 5 minutes. Heat gently to dissolve gelatin. Allow to cool.

Combine all ingredients in a large bowl or other container. Freeze until mushy.

Put it into a bowl and beat well to break down the ice crystals. Return to freezer until firm.

Place in refrigerator 20 minutes before serving to soften.

NOTE:

If you want to serve this after supper, put it in the fridge as soon as the food is on the table. Different freezers are set to different temperatures.
-- Rox

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