Dairy Free Watermelon Sherbet Food

DAIRY-FREE WATERMELON SHERBET

Steps:

• Combine coconut milk and sugar in a medium saucepan. Stir over medium heat until sugar dissolves.
• Cover and refrigerate until chilled; at least 1 hour or overnight.
• Puree watermelon flesh in a blender.
• Measure 6 cups of puree.
• Combine puree, coconut milk mixture, and lemon juice.
• For best results, chill mixture overnight. However, this step may be skipped if desired.
• Stir well. Add mixture to a 2 quart ice cream maker and freeze, following manufacturers instructions.
• Note: Mixture may divided into two batches if necessary, i.e. if your ice cream maker only makes 1-1½ quarts.
• Spoon into an air tight container and store in the freezer. Allow to slightly thaw before serving, 15 min-1/2 hour.

WATERMELON SHERBET

Steps:

• Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
• Blend the mixture in a blender until smooth; return to the bowl.
• Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
• Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

FAT-FREE WATERMELON SHERBET

Steps:

• Place watermelon cubes in a blender container or food processor bowl. Cover and blend or process until smooth. (There should be 3 cups of the mixture.) Stir in sugar.
• In a small saucepan combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved.
• Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan.
• Cover and freeze for 2 hours or until firm.
• Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed or until mixture is fluffy.
• Return to pan. Cover and freeze for 6 hours or until firm. Makes 8 (1/2-cup) servings.
• Make ahead directions: Pack in airtight freezer container; seal, label, and freeze up to 1 month.