4 cups diced seedless watermelon, 1 cup white sugar, 3 tablespoons lemon juice, 1 dash salt, ΒΌ cup cold water, 1 (.25 ounce) envelope unflavored gelatin, 1 cup chilled heavy cream
Instructions
In a large bowl, toss the watermelon with sugar, lemon juice, and salt, then cover and refrigerate for 30 minutes. Blend the chilled mixture until smooth and return it to the bowl. In a saucepan, let gelatin sit in cold water for 1 minute before heating over low for 2 minutes. Stir the gelatin into the watermelon, add heavy cream, and beat with a hand mixer until fluffy. Churn in an ice cream maker to a soft-serve texture, then transfer to a lidded container. Cover the surface with plastic wrap and freeze for 2 hours or overnight for the best consistency.
Nutrition
Total Fat 11g 14%, Saturated Fat 7g 35%, Cholesterol 41mg 14%, Sodium 63mg 3%, Total Carbohydrate 32g 12%, Dietary Fiber 0g 1%, Total Sugars 30g, Protein 2g, Vitamin C 9mg 45%, Calcium 26mg 2%, Iron 0mg 1%, Potassium 115mg 2%
