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6 c Watermelon chunks, seeded
3 tb Lemon juice, fresh
3/4 c Granulated sugar
1 ea Unflavored gelatine (packet)
1 c Water, boiling
IN food processor, puree watermelon with lemon juice. Transfer to sieve and
press juices through into bowl, removing seeds and fiber. Set aside.
IN medium-sized heatproof bowl, whisk together sugar and gelatine. Pour
boiling water over gealtine mixture, stirring to dissolve gelatine and
sugar. Pour over watermelon mixture, stirring to combine. Chill until cold,
about 30 minutes.
Pour into shallow cake pan, freeze until solid, about 6 hours or overnight.
Break into chunks and whiz in a food processor until smooth. Serve
immediately or pack into an airtight container and serve within 3 hours.
(Or transfer watermelon mixture to ice cream maker and freeze.)
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