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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
TOTAL TIME: Prep: 20 min. + freezing YIELD:16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.