Rebecca Rather's Watermelon Lemonade Sorbet

• 4 12 cups seeded cubed watermelon
• 1 cup water
• 2 teaspoons unflavored gelatin
• 1 cup fresh lemon juice
• 12 cup fresh lime juice
• 1 cup Splenda granular

1. Place watermelon cubes in food processor in batches; process until smooth.
2. Pour pureed watermelon through a sieve into a 4-cup measuring cup.
3. Measure 3 cups watermelon juice into a large bowl; discard solids.
4. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
5. Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
6. Add gelatin mixture to watermelon juice; stir in lemon juice, lime juice, and SPLENDA, stirring until dissolved.
7. Pour sorbet mixture into freezer container of an ice cream freezer; freeze according to manufacturers instructions.
8. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
9. Dietary Exchanges Per Serving: 1/2 Starch.

watermelon, water, unflavored gelatin, lemon juice, lime juice, splenda

Taken from www.food.com/recipe/rebecca-rathers-watermelon-lemonade-sorbet-217744 (may not work)