Watermelon Sherbet recipe

Yield: 8 servings

5 cups seeded and cubed watermelon
3/4 cup granulated sugar
1 tablespoon lemon juice
1 envelope unflavored gelatine
1/4 cup water
12 ounces evaporated milk

Combine watermelon, sugar and lemon juice; cover and chill 30 minutes.

Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside.

Sprinkle gelatine over water in a small saucepan; let stand 1 minute. Cook over medium heat, stirring until gelatine dissolves; remove from heat.

Combine watermelon mixture, gelatine and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufacturer's instructions.