RECIPE # 4365 WATERMELON SHERBET, Friday, September 4, 2009
TAMMY ALGOOD / UT EXTENSION SERVICE
Yield: 1 quart
8 cups cubed watermelon
1 tablespoon lemon juice
3/4 cup sugar
1 (1/4-ounce) envelope unflavored gelatin
1 (12-ounce) can evaporated milk
Place the watermelon and juice in the bowl of a food processor or blender and puree until smooth. Pour the mixture through a fine mesh sieve into a medium mixing bowl. Discard the solids.
Add the sugar to the watermelon mixture and stir to dissolve. Sprinkle the gelatin over the top and let stand 1 minute. Place over medium heat and stir until the gelatin dissolves. Stir in the milk and pour into the container of an ice cream freezer. Freeze according to the manufacturer's directions. Serve in chilled bowls.