Recipe: Watermelon Milk Sherbert

WATERMELON MILK SHERBERT 

1 1/2 tablespoons unflavored gelatin 
5 cups watermelon puree (about 1 large watermelon) 
1 1/2 cups sugar 
1/4 teaspoon ground nutmeg 
1 1/2 teaspoons fresh lemon juice 
1 1/2 cups milk 

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 manufacturer's directions.  

Source: National Watermelon Promotion Board

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