Watermelon Sherbet
Yield
9 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
watermelon
seeded & cubed |
*
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| ¼ | cup |
water
|
|
| 12 | ounces |
milk, skim, evaporated
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
watermelon
seeded & cubed |
*
|
| 177 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 59 | ml |
water
|
|
| 346.8 | ml/g |
milk, skim, evaporated
|
Directions
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 sauxepan; 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 manufactuer's instructions.
