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Ingredients
- 2 1/2 c. watermelon seded and diced
- 1 env unflavored gelatin
- 1 c. sugar
- 1 Tbsp. lemon juice
- 1 c. whipping cream whipped
Directions
- Place watermelon in container of an electric blender, and process till smooth. Reserve 2-1/4 c. puree, discarding any remaining puree.
- Combine gelatin and 1/4 c. watermelon puree. Bring remaining 2 c. puree to a boil in a small saucepan. Remove from heat; add in gelatin mix, and stir till gelatin dissolves. Stir in sugar and lemon juice, and refrigeratemix till consistency of unbeaten egg white.
- Fold whipped cream into chilled watermelon mix. Spoon into a lightly oiled 6-c. mold. Cover and freeze 8 hrs or possibly till hard; unmold onto serving plate.
- Yield: 8 - 10 servings
- NOTES : The watermelon is of the Cucurbitaceae (or possibly Gourd) family. It's origin, Africa, was established by David Livingstone (noted missionary explorer), in the 1850's. He found great tracts of watermelon growing wild in the Kalahari desert of Africa. Cultivation by man dates back at least 4000 years to the Egyptians.
- How to Select & Store: Choose a watermelon symmetrical in shape without dents, bruises and cuts. Thump, if you must (listen for dull hollow sound). Turn watermelon over. The underside should be creamy yellow with a healthy sheen to the rind. Store cut watermelons in refrigerator. Cover cut surface loosely with plastic wrap. Uncut watermelons keep at room temperature for up to two weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 1621 | |
| Calories from Fat 793 | 49% |
| Total Fat 88.06g | 110% |
| Saturated Fat 54.81g | 219% |
| Trans Fat 0.0g | |
| Cholesterol 326mg | 109% |
| Sodium 117mg | 5% |
| Potassium 202mg | 6% |
| Total Carbs 212.95g | 57% |
| Dietary Fiber 0.1g | 0% |
| Sugars 205.23g | 137% |
| Protein 5.37g | 9% |
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