Watermelon Sorbet

Photos are still messed-up, but everyone knows what watermelon sorbet looks like-hint, it is a beautiful pink.

The recipe comes from the Women's Day Encyclopedia of Cookery and it is easily one of the best things I've made. The smell alone is so filled with enjoyment you almost don't need to eat the sorbet (you'll want to, of course).

What better way to use those last watermelons of summer?

This recipe called for 3 cups of watermelon juice. For me that was half of a small round melon, but it will vary depending upon the moisture of the fruit. Note to locals-we purchased ours at the Fontenelle Farm stand just outside of Fremont. The had quite a few of them, but seeing how they are that good, word is bound to get out soon. I'd prioritise getting over there if you want one.

You Will Need:

3 cups watermelon juice
1/2 cup caster sugar
1/8 teaspoon salt
1 envelope unflavoured gelatin
Juice f one lemon

Mash watermelon in a bowl with a potato masher to extract juice. Strain. Mix the first three ingredients together. Remove 1/4 cup to a saucepan. Soften gelatin in lemon juice and then add to pan over very low heat until dissolved. Add to first mixture and process in ice-cream maker according to directions. Makes 1 quart.