Watermelon Sherbet

1. 1

   In glass or pottery bowl, combine the diced watermelon, sugar, lemon juice and rind.

2. 2

   Mix together well and chill in refrigerator for 1 hour.

3. 3

   Remove and force the mixture through a sieve or puree in electric blender.

4. 4

   Very gradually add milk, then salt and mix well.

5. 5

   Place in dry refrigerator trays and freeze until the mixture is firm along the sides and mushy in the center.

6. 6

   Remove from trays, scraping their sides.

7. 7

   Empty into a bowl and beat well.

8. 8

   If too pale, add a few drops of food coloring (red).

9. 9

   Add the cognac or wine.

10. 10

    Fold in the stiffly beaten egg whites and return to freezer for at least 5 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.