Watermelon Sherbet

Written on February 28th, 2008 by Recipe Lady

2 cups watermelon, cubed and seeded
1/2 cup sugar
1 envelope gelatin, unflavored
1/3 cup cranberry juice cocktail

1. Place watermelon in a blender or food processor.
2. Cover and blend until smooth.
3. Stir in sugar.
4. In a small saucepan, combine gelatin and cranberry juice. Let stand for 5 minutes.
5. Stir mixture over low heat until gelatin is dissolved.
6. Pour and stir the gelatin mixture into the melon mixture.
7. Pour into an 8×8x2-inch baking pan. Cover and freeze for 2 hours or until firm.
8. Break up frozen mixture and place in a chilled mixer bowl.
9. Beat with an electric mixer on medium to high speed or until mixture is fluffy.
10. Return to pan. Cover and freeze for 6 hours or until firm.

Makes 8 (1/2-cup) servings. Per serving: 83 calories, 0 g fat, 0 mg cholesterol, 3 mg sodium, 20 g carbohydrate, 1 g protein.

Comments are closed.

Hits for this post: 80