Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

MInted Watermelon Sherbert

List of Ingredients




MINTED WATERMELON SHERBET

1/4 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
3 tbsp. fresh lemon juice
1 (9-lb.) seedless watermelon

(about 2 qts. cubed)
2 tsp. peppermint extract
Mint leaves & fresh strawberries, for garnish

In small saucepan, heat sugar, corn syrup and
water until mixture boils, then boil 5 minutes
without stirring. Stir in lemon juice; let
cool to room temperature.
In blender or food processor, purée seeded
watermelon. Add cooled syrup and peppermint
extract to purée; blend until thoroughly
mixed.
Pour mixture into 9-in. baking pan. Cover with
foil, and freeze 1 to 3 hours (depending on
freezer temperature), until edges are frozen
but center is still somewhat slushy. Spoon
mixture into large bowl.
With mixer, beat until smooth but still frozen.
Return sherbet to pan, cover and freeze until
firm, 2 to 3 hours.
Scoop mixture into decorative martini glasses.
Garnish with mint and fresh strawberries.

Yield: 12 generous servings.

Note: For added decorative touch, carve watermelon
shell into a decorative shape and arrange scoops
of watermelon sherbet in cavity.


Recipe