Recipe of the Month
from The American Gourmet Collection Cookbook
Love Watermelon? Over-run by this prolific garden blessing? Create a delightful frozen dessert to wow the guests at your next backyard feast!
5 cups Watermelon Chunks, seeds removed Watermelon Ice
2 packets Unflavored Gelatin
2 cups Sugar
2 tablespoons Lemon Juice
2 cups Whipping Cream, whipped (unsweetened)
- In a blender, puree watermelon chunks. Pour all but 1/2 cup watermelon puree into a large saucepan.
- In a small bowl, soften gelatin in the reserved 1/2 cup watermelon puree, mixing well.
- Simmer watermelon puree over low heat until almost boiling. Add softened gelatin/watermelon puree mixture and stir until dissolved. Remove from heat.
- Add sugar and lemon juice, stirring well. Chill mixture, stirring occasionally, for about 35 minutes, or until the mixture mounds slightly when dropped from a spoon.
- Gently fold in whipped cream and turn mixture into an 8-cup mold, custard cups, or any other mold you desire that is suitable for freezing.
- Freeze until hardened, then unmold and garnish with raspberries and a sprig of fresh mint, if desired. Serves 12.
The American Gourmet Collection Cookbook by Paul & Kerri Elders is available by mail or at Barnes and Noble.
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