1/2 med. watermelon
2/3 c. sugar
1/3 c. orange juice
1 tbsp. lemon juice
1 env. unflavored gelatin
1/2 c. cold water

Scoop out the pulp and remove the seeds from the watermelon. Place about 2 cups in a blender and blend until smooth. Transfer the watermelon puree to a large pitcher. Repeat with enough of the remaining watermelon pulp to measure 6 cups puree. Stir in the sugar, orange juice and lemon juice; set aside.

In a small saucepan soften the gelatin in cold water. Heat and stir until gelatin dissolves. Add gelatin mixture into a container - cool completely and seal. Freeze 2 hours or until partially frozen, stirring after every hour. Transfer half of the partially frozen mixture to a medium mixing bowl, return remaining half to freezer.

Beat mixture in mixing bowl with an electric mixer until light and fluffy. Mix and freeze remaining half. Freeze 4 to 6 hours or until firm. Let stand at room temperature for 15-20 minutes before serving. Makes 2 quarts.