I love all things watermelon. I remember growing up in the hot Nebraska summers eating watermelon everyday that I could. We would have seed pitting contests and had sticky faces while enjoying our last days of summer. Here is a simple recipe to make your own Watermelon Sorbet.
5 Cups Seeded & Cubed Watermelon
½ Cup Sugar
1 Envelope Unflavored Gelatin
1/3 Cup Cranberry Juice
Place the watermelon cubes in a food processor. Cover and process until smooth and stir in the sugar. This should yield about 3 cups of pureed watermelon. In a small saucepan combine the gelatin and cranberry juice. Let the mixture stand for 5 minutes. Stir the mixture over a low heat until the gelatin is dissolved. Next, stir the gelatin mixture into the pureed melon. Pour into a medium sized baking pan and cover with plastic wrap. Freeze for 2 hours. Remove from the freezer and break up the frozen sorbet and place in a chilled mixing bowl. Beat with a mixer on medium speed until the sorbet is fluffy. Return to the baking pan, cover and freeze for 6 hours. To serve let sit at room temperature for 5 minutes before scooping. Serves 4 One Cup Servings