Watermelon Sherbet

Name: Watermelon Sherbet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1/2 gallon.
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 whole milk

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

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 whole 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 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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