Watermelon Sherbet

Recipe found in Better Homes and Gardens magazine, August 2011 issue.

5 cups cubed watermelon (no seeds!)
1/2 cup sugar
1 envelope of unflavored gelatin
1/3 cup cranberry juice (could also use grape juice or some other similar juice)

In a small saucepan, the gelatin and juice. Let sit for 5 minutes. Then turn the heat to low and stir until the gelatin dissolves.
Meanwhile, puree the watermelon in a food processor or blender. Add the sugar and send it spinning briefly to blend.
Mix the two mixtures together in a large bowl. Place bowl in fridge for at least 30 minutes to get it cold.

Pour mixture into your ice cream maker and turn it on. After 20-25 minutes you should have wonderful sherbet! Store in freezer, removing a few minutes before you want to scoop out servings.

If you don't have an ice cream maker, pour mixture into an 8x8 pan and place in freezer. Cover and freeze for 2 hours. Break up mixture and put in a mixing bowl. Beat with an electric mixer until fluffy. Return to pan and cover and freeze for 6 more hours.

My beautiful ice cream maker. It was my birthday gift from my parents!

And 20 minutes later, ready to eat! Super yummy. :)