Serves: 5
Total Calories: 272
Yield: 1 quart
Combine sugar, lemon juice, watermelon, and salt; refrigerate 30 minutes. Spoon mixture into container of electric blender; process until smooth.
Soften gelatin in cold water; place over low heat, and stir until gelatin is dissolved. Add to watermelon mixture, stirring well. Add whipping cream, and beat until fluffy.
Pour into freezer can of a 1-gallon ice cream freezer. Freeze according to manufacturer’s instructions.
This Chunky Watermelon Sherbet recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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