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December 14, 2018
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Watermelon Sorbet

  • 4 1/2- to 5-pound piece watermelon
  • 1/2 cup sugar
  • 2/3 cup water
  • 4 ounces Egg Beaters or egg substitute
  • 2 tablespoons lemon juice
  • Dash salt

Remove watermelon pulp from rind and scrape out seeds, saving as much juice as possible. Cut watermelon into small chunks and place in blender or food processor. Process until smooth. Strain through a coarse sieve to remove any small, white seeds. There should be approximately 3 cups melon juice. Return melon juice to blender.

Combine sugar and water in small saucepan. Bring to a boil and cook for 3-4 minutes until sugar is completely dissolved.

Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture. Add to melon juice along with remaining ingredients. Process until smooth.

Cover and chill in refrigerator until ready to freeze.

Blend for a few seconds before pouring into ice cream maker. Follow manufacturer's instructions for freezing.

Makes about 1 quart.

"From Your Ice Cream Maker"
by Coleen and Bob Simmons

Thursday, August 08, 2002

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