Watermelon Sherbet

Ingredients

• 4 cups diced seedless watermelon
• 1 cup white sugar
• 3 tablespoons lemon juice
• 1 dash salt
• 0.25 cups cold water
• 1 , .25 ounce
• 1 cup chilled heavy cream

Instructions

1. 1

   Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.

2. 2

   Blend the mixture in a blender until smooth; return to the bowl.

3. 3

   Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.

4. 4

   Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.