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BellaOnline's Home Cooking Editor

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Watermelon Sherbert

Guest Author - Sandy Moyer

Watermelon Sherbert

  • 5 cups watermelon chunks, seeds removed
  • 1 T. lemon juice
  • 3/4 cup sugar
  • 1 packet unflavored gelatin
  • 1/4 cup water
  • 12 oz. evaporated skim milk

Preparation -
Mix the watermelon, lemon juice and sugar together. Refrigerate, covered, for 30 minutes. Pour the watermelon mixture into a blender or a food processor and process until smooth; set aside. Pour the water into a saucepan; sprinkle unflavored gelatin over top and let stand for 1 minute. Cook and stir over medium heat until the gelatin is dissolved. Remove from heat. Mix the gelatin mixture, the watermelon mixture and the evaporated skim milk together. Pour into an ice cream freezer (either a hand-cranked or an electric ice cream maker). Freeze according to the directions in the ice cream maker's instruction manual.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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