watermelon sherbet
| Measure | Ingredient |
|---|---|
| 2 cups | Watermelon Puree * |
| 2 tablespoons | Gelatin, Unflavored |
| ¼ cup | Water |
| ½ cup | Sugar |
| ½ teaspoon | Lemon Juice |
| ⅓ cup | Milk |
| ¼ cup | Heavy Cream |
* Either mash watermelon through a sieve or use a blender. Place watermelon puree in a large bowl. Soak gelatin in the water for about 5 mins. Place in a small saucepan over medium heat, and stir until completely dissolved. Let cool. Stir into watermelon puree. Add sugar, lemon juice, milk, and cream. Blend well. Pour into 2 ice trays, cover with wax paper or foil, and freeze. When frozen, remove from trays, beat briskly with an egg beater, return to trays and refreeze.
Yield: 6 to 8 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking
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