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Watermelon Sherbet Recipe

My family has been harvesting watermelons for generations. Our church group often serves this refreshing treat at the town's watermelon festival.—Lisa McAdoo, Rush Springs, Oklahoma

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Watermelon Sherbet Recipe

Prep: 20 min. + freezing

Yield: 16 Servings

20 20

Ingredients

8 cups seeded chopped watermelon
1-1/2 cups sugar
1/2 cup lemon juice
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups milk

Directions

In a large bowl, combine watermelon, sugar and lemon juice. Chill for 30 minutes; place half in a blender. Blend until smooth; pour into a large bowl. Repeat with the other half; set aside.
In a saucepan, cook and stir gelatin and water over low heat until gelatin dissolves. Add to watermelon mixture; mix well. Stir in the milk until well blended.
Freeze in an ice cream freezer according to the manufacturer's directions. Serve immediately or freeze and allow to thaw about 20 minutes before serving. Yield: 1/2 gallon.

Nutritional Facts 1 serving (1/2 cup) equals 120 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 18 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Originally published as Watermelon Sherbet in Country Woman July/August 1996, p10