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Instructions |
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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. 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.
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Stir the gelatin mixture into the pureed melon. Pour into an 8x8x2-
inch baking pan. Cover and freeze about 2 hours or until firm.
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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.
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To serve, let stand at room temperature for 5 minutes before
scooping. Makes 8 (1/2 cup) servings
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Originally Submitted
7/18/2017
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