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watermelon, diced and seeded
envelope of unflavored gelatin
Place watermelon in container of an electric blender, and process until smooth. Reserve 2 1/4 cups of puree, discarding any remaining puree.
Combine gelatin and 1/4 cup of watermelon puree. Bring remaining 2 cups puree to a boil in a small saucepan. Remove from heat; add gelatin mixture until consistency of unbeaten egg white.
Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate. Yield 8-10 servings.
This recipe was originally from Mrs E. W. Hanley from Palm Harbor, Florida.
Last Updated: Thu, Jun 20, 2013