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| WATERMELON SHERBET | |
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4 c. cubed watermelon 1/2 c. sugar 1 env. unflavored gelatin 1/3 c. cranberry juice cocktail Watermelon wedges Blend watermelon cubes until smooth. Stir in sugar. Sprinkle gelatin over cranberry juice cocktail in a small saucepan. Let stand for 1 minute. Cook and stir over low heat until gelatin dissolves. Add gelatin mixture to the melon mixture. Stir well. Pour mixture into an 8x8x2 inch baking pan. Cover with foil or plastic wrap. Freeze about 2 hours or until firm. Break up frozen mixture with a fork. Place in a chilled mixing bowl. Beat with hand mixer until mixture is fluffy. Return to the baking pan. Cover. Freeze at least 6 hours. | |
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5 c. watermelon, seeded and cubed
3/4 c. sugar
1 tbsp. lemon juice
1 envelope unflavored gelatin
1/4 c. water
12 oz. evaporated skimmed milk
Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over medium heat, stirring until gelatine dissolves; remove from heat. Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5 quart hand turned or electric freezer. Freeze mixture according to manufacturer's instructions.