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Watermelon Lemonade Sorbet or Popsicles
adapted from Eating Well 
Dessert | Servings: 6
Prep time: 15 min | Total time: 1 hour 30 min – 6 hours
- 6 cups watermelon chunks (seedless watermelon is best)
- 1 – 1 1/2 cups (about 3-5 lemons) fresh lemon juice*
- 3/4 – 1 cup sugar**
- 1 envelope unflavored gelatin
- 1 cup boiling water
*I started with 1 cup of lemon juice and then added a bit more at a time until I thought it was lemony enough.
**I didn’t think the sorbet was that sweet so I’ll be bumping it up to 1 cup sugar next time I make this. But I have a major sweet tooth, so your mileage may vary!
- Puree watermelon with lemon juice in a food processor or blender. Pour through a fine mesh stainer to strain out any seeds or fibers.
- Whisk together sugar and gelatin in a medium bowl.
- Pour the boiling water over the sugar mixture and stir well to dissolve the sugar.
- Pour the sugar mixture into the bowl of fruit juice and mix well.
For Sorbet: Chill the mixture about 30 minutes or until cold. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, at least 6 hours or overnight. Break into chunks and process in a food processor until smooth.***
For Popsicles: Chill the mixture about 30 minutes or until cold. Pour into popsicle molds or ice cube trays and freeze until solid.
***If you only want 1 or 2 servings of sorbet, break off only as much as you need (1/6 is a serving) and leave the rest in the freezer for another time. The processed sorbet is best served fresh and will get too hard if you try to freeze it afterward.