Rebecca Rathers Watermelon Lemonade Sorbet Recipe

Rebecca Rathers Watermelon Lemonade Sorbet Recipe

  • 4 1/2 cups seeded, cubed watermelon
  • 1 cup water
  • 2 teaspoons unflavored gelatin
  • 1 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  1. Place watermelon cubes in food processor in batches; process until smooth. Pour pureed watermelon through a sieve into a 4-cup measuring cup. Measure 3 cups watermelon juice into a large bowl; discard solids.
  2. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Add gelatin mixture to watermelon juice; stir in lemon juice, lime juice, and SPLENDA(R) Granulated Sweetener, stirring until SPLENDA(R) Granulated Sweetener dissolves.
  3. Pour sorbet mixture into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
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