Watermelon Sherbet

This is a fun summer dessert concoction but don't be fooled... it's somewhat of a day project. And be sure to get a seedless watermelon! I found this recipe in my August 2011 issue of Better Homes and Gardens.

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Ingredients

5 cups cubed, seeded watermelon

1/2 cup sugar

1 envelope unflavored gelatin

1/3 cup cranberry juice

Directions

1. Place watermelon cubes in a blender or food processor. Cover and blend or process until smooth. (You should have about 3 cups of pureed watermelon.) Stir in sugar.

2. In a small saucepan combine the gelatin and cranberry juice. Let mixture stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved.

3. Stir the gelatin mixture into the pureed melon. Pour into an 8x8x2-inch baking pan. Cover and freeze about 2 hours or until firm.

4. Break up frozen sherbet and place in a chilled mixer bowl. Beat with a mixer on medium to high speed until sherbet is fluffy. Return to pan. Cover and freeze about 6 hours or until firm.

5. To serve, let stand at room temperature for 5 minutes before scooping. 

Makes 8 (1/2-cup) servings.

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