Rebecca Rather's Watermelon Lemonade Sorbet

Submitted by Annacia

"Haven't tried this (yet) but it sounds delightful for warmer weather. Freezing time is how ever long it takes your ice cream maker + 1 hr in your freezer."

 

• Ready In: 10mins
• Ingredients: 6
• Serves: 10

ingredients

• 4 1⁄2 cups seeded cubed watermelon
• 1 cup water
• 2 teaspoons unflavored gelatin
• 1 cup fresh lemon juice
• 1⁄2 cup fresh lime juice
• 1 cup Splenda granular

directions

1. Place watermelon cubes in food processor in batches; process until smooth.
2. Pour pureed watermelon through a sieve into a 4-cup measuring cup.
3. Measure 3 cups watermelon juice into a large bowl; discard solids.
4. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
5. Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
6. Add gelatin mixture to watermelon juice; stir in lemon juice, lime juice, and SPLENDA, stirring until dissolved.
7. Pour sorbet mixture into freezer container of an ice cream freezer; freeze according to manufacturers instructions.
8. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
9. Dietary Exchanges Per Serving: 1/2 Starch.