Melon Sherbet - cooking recipe

Ingredients

2 c. sugar
6 Tbsp. lemon juice
8 c. watermelon, seeded or cantaloupe
dash of salt
2 (.25 oz.) pkg. unflavored gelatin
1/2 c. cold water
1/2 c. whipping cream

Preparation

Combine sugar, lemon juice and diced watermelon.
Refrigerate 30 minutes.
Spoon small amounts of mixture into blender; blend until smooth and set aside.
Soften gelatin in cold water.
Cook on low until gelatin is dissolved.
Add to melon mixture, stirring well.
Whip the whipping cream and fold into melon mixture.
Pour into 1 gallon ice cream freezer container.
Freeze according to manufacturer's directions.