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Pink Watermelon Ice |
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Serves: 4 Print this Recipe1 envelope unflavored jello 1/2 cup milk 3 cups watermelons seeded, cubed 1 cup light corn syrup * See note below. * In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Place watermelon, corn syrup and gelatin mixture in a blender container. Cover and blend at high speed for 30 seconds or until thoroughly blended, scraping sides of container as needed. Pour into an 8 x 8 x 2-inch baking pan. Cover and freeze overnight. Remove from freezer; let stand at room temperature for 10 to 15 minutes to soften. Break into pieces. Transfer to a chilled large mixer bowl. With chilled beaters, beat at low speed until smooth but not melted. Pour into a freezer container; cover and freeze for 4 hours or overnight. Remove from freezer 10 to 15 minutes before serving. Variations: Blueberry Ice: Follow the above recipe, substituting 3 cups blueberries for the watermelon. Makes about 3 1/2 cups. Cantaloupe Ice: Follow the above recipe, substituting 3 cups cubed cantaloupe for the watermelon. Makes about 4 cups. Honeydew Ice: Follow the above recipe, substituting 3 cups cubed honeydew for the watermelon. Makes about 4 cups. Nectarine Ice: Follow the above recipe, substituting 3 cups cubed nectarines for the watermelon and adding 1 tablespoon lemon juice. Makes about 4 cups. Papaya Ice: Follow the above recipe, substituting 3 cups cubed papaya for the watermelon and adding 1 tablespoon lemon juice. Makes about 4 cups. Peach Ice: Follow the above recipe, substituting 3 cups cubed peaches for the watermelon and adding 1 tablespoon lemon juice. Makes about 4 cups. Pineapple Ice: Follow the above recipe, substituting 3 cups cubed pineapple for the watermelon. Makes about 4 cups. Strawberry Ice: Follow the above recipe, substituting 3 cups whole strawberries for the watermelon. Makes about 3 1/2 cups. Ginger Ale Ice: Follow the above recipe, substituting 1 can (16 oz.) sliced peaches, drained, 2 cups ginger ale and 1 tablespoon chopped crystallized ginger for the watermelon. Makes about 4 cups. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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