Watermelon Sherbet
Yield
9 servingsPrep
10 minCook
30 minReady
40 minIngredients
| 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 |
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
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.
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