Creamy Watermelon Sherbet

Yield: Varies according to size of serving (approximately 8 servings).

5 cups watermelon puree (about 1 large watermelon)
1½ Tbsp. unflavored gelatin
1½ cups sugar
¼ tsp. ground nutmeg
1½ cups milk
1½ tsp. fresh lime juice

Soften gelatin in ½ cup of the watermelon puree. Let stand 5 minutes at room temperature and then heat gently to dissolve gelatin. Cool slightly. Add remaining watermelon puree, sugar, nutmeg, lemon juice and milk to gelatin mixture. Freeze in ice cream freezer according to appliance directions.

Recipe and photo: National Watermelon Promotion Board