Creamy Watermelon Sherbet
|5 cups||watermelon puree (about 1 large watermelon)|
|1-1/2 tablespoons||unflavored gelatin|
|1/4 teaspoon||ground nutmeg|
|1-1/2 teaspoons||fresh lime juice|
Soften gelatin in 1/2 cup of the watermelon puree. Let stand 5 minutes at room temperature and then heat gently to dissolve gelatin. Cool slightly. Add remaining watermelon puree, sugar, nutmeg, lemon juice and milk to gelatin mixture.
Freeze in ice cream freezer according to appliance directions.
© National Watermelon Promotion Board, used by permission.