Watermelon Sherbet

• 4 c. diced watermelon
• 2 Tbsp. fresh lemon juice
• 1 1/2 c. evaporated milk
• 1 Tbsp. cognac or Port wine
• 1/2 c. granulated sugar
• 1/2 tsp. grated lemon rind
• 1/8 tsp. salt
• 2 egg whites, stiffly beaten

1. In glass or pottery bowl, combine the diced watermelon, sugar, lemon juice and rind.
2. Mix together well and chill in refrigerator for 1 hour.
3. Remove and force the mixture through a sieve or puree in electric blender.
4. Very gradually add milk, then salt and mix well.
5. Place in dry refrigerator trays and freeze until the mixture is firm along the sides and mushy in the center.
6. Remove from trays, scraping their sides.
7. Empty into a bowl and beat well.
8. If too pale, add a few drops of food coloring (red).
9. Add the cognac or wine.
10. Fold in the stiffly beaten egg whites and return to freezer for at least 5 hours.

watermelon, lemon juice, milk, cognac, sugar, lemon rind, salt, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379811 (may not work)