Taste of Home
Watermelon Sherbet
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch
YIELD: 1/2 gallon.
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
Ingredients
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8 cups seeded chopped watermelon
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1-1/2 cups sugar
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1/2 cup lemon juice
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2 envelopes unflavored gelatin
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1/2 cup cold water
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2 cups whole milk
Directions
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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.
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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.
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3.
Freeze in an ice cream maker according to the manufacturer's directions. Serve immediately or freeze and allow to thaw before serving, about 20 minutes.
Nutrition Facts
1/2 cup: 120 calories, 1g fat (1g saturated fat), 4mg cholesterol, 18mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 2g protein.
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