Compared to ice cream this is nutritious and low in
1 quart strawberries, hulled
3 cups loosely packed watermelon cubes, seeded
1 envelope unflavored gelatin
1/2 cup water
1/2 cup sugar
Makes about 1.75 quarts.
In a small saucepan, sprinkle the gelatin over the water. Hold it for 5 minutes. Add the sugar. Stir over very low heat until the gelatin and sugar are dissolved.
Puree the strawberries in a food processor. Puree the watermelon. Combine the two and strain the mixture through a mesh strainer. Discard the remaining solids. Pour the fruit into the container of an ice-cream maker. Stir in the gelatin mixture.
Freeze the sorbet according to the instructions provided by the manufacturer of the ice cream maker.
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