Name: Watermelon Sherbet
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Diced seedless watermelon - 4 cups; White sugar - 1 cup; Lemon juice - 3 tablespoons; Salt - 1 dash; Cold water - ¼ cup; Unflavored gelatin - 1 (.25 ounce) envelope; Chilled heavy cream - 1 cup

Ingredients for - Watermelon Sherbet

1. Diced seedless watermelon 4 cups

2. White sugar 1 cup

3. Lemon juice 3 tablespoons

4. Salt 1 dash

5. Cold water ¼ cup

6. Unflavored gelatin 1 (.25 ounce) envelope

7. Chilled heavy cream 1 cup

How to cook deliciously - Watermelon Sherbet

1 . Stage

Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.

2 . Stage

Blend the mixture in a blender until smooth; return to the bowl.

3 . Stage

Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.

4 . Stage

Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.