Watermelon Sorbet

One day I was craving a watermelon like nobody's business - so I bought one. It was huge, like twenty pounds and the next thing I new I'd eaten a quarter of it! But sadly even though I'd eaten that much our fridge was too full and I wouldn't be able to store all of it. What a dilemma. Then I realized our freezer wasn't that packed.. so I googled frozen watermelon treats and found this delicious recipe. 

Watermelon Sorbet
Source:  http://www.williammillerhouse.com/blog/2011/07/lactose-intolerant-try-this-watermelon-treat-to-beat-the-heat/
Serves: estimated 10-12 half cup servings

5 cups of cubed and seeded watermelon
1 cup sugar

2 envelope unflavored gelatin
2/3 cup fruit juice

1. Place watermelon cubes in a food processor, or a blender. Cover, process or blend until smooth. You should end up with about 5 cups of pureed watermelon.
2. Stir in sugar.
3. Combine the gelatin and juice in a small saucepan.  Let it stand for 5 minutes. Stir  the cranberry juice and gelatin mixture over low heat until the gelatin is dissolved.
4. Pour dissolved gelatin into the pureed melon and stir.  Then, pour entire mixture into an 9x13-inch baking pan. Cover and freeze two hours until firm.
5. After two hours, break up frozen mixture and place in a chilled mixing bowl. Beat with a mixer on medium to high speed until it is fluffy. Return it to the pan. Cover and freeze about 6 more hours until firm.
6. To serve, let stand at room temperature for 5 - 10 minutes. Its a little nicer to eat when its a little softer. 
 

It was so delicious! I loved just nibbling at it. Not to mention it was so light but had such a yummy sweet flavor. One of my favorite things about making this was probably working with the unflavored gelatin. I had never done that before and it created such an interesting texture before you warmed it up. I would definitely make this again. (Only next time I would get a seedless watermelon, it took a while to pick out all the seeds)