Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Watermelon Sherbert

List of Ingredients




Watermelon Sherbert
2 cups sugar
6 tablespoons lemon juice
Dash of salt
8 cups watermelon, seeds removed
2 envelopes unflavored gelatin
1/2 cup cold water
8 ounces whipped topping, thawed

Cut up watermelon. Combine sugar, lemon juice and salt and pour over watermelon. Refrigerate 30 minutes. Spoon small amounts into blender container and blend until smooth; set aside in large bowl. Soften gelatin in cold water, cook on low heat until dissolved. Add to watermelon mixture. Stir well. Fold in whipped topping. Pour into 1-gallon ice cream freezer container and freeze according to manufacturer's instruction. Makes 1/2 gallon. Cantalope or honeydew melons may be substituted for watermelon.



Recipe