Watermelon Sherbet [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 1 tablespoon [7 g] unflavored gelatin
  • 1/4 cup [60 mL] cold water
  • 4 cups [1 L] seeded watermelon dices
  • 1 1/2 cups [375 mL] light corn syrup
  • 3 tablespoons [45 mL] lemon juice
  • Sprinkle unflavored gelatin over cold water; set aside.
  • Puree watermelon dices pressing dices through a fine sieve, or into a blender.
  • Into a medium casserole, bring together watermelon puree, light corn syrup and lemon juice to a boil.
  • Away from heat, mix swollen gelatin into boiling mixture until completely dissolved.
  • Leave mixture to cool completely; then refrigerate mixture, until really cold.
  • Beat cold mixture until really light.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.