Strawberry Watermelon Sorbet
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Strawberries||1 Quart, hulled|
|Watermelon cubes||3 Cup (48 tbs), seeded and loosely packed|
In a small saucepan, sprinkle the gelatin over the water and let it soften for 5 minutes.
Add the sugar, and stir over very low heat until the gelatin and sugar are dissolved.
Puree the strawberries in a food processor.
Puree the watermelon.
Combine the two and strain the mixture through a mesh strainer.
Discard the remaining solids (which should be no more than 1/2 cup) and pour the fruit into the container of an ice-cream maker.
Stir in the gelatin mixture.
Freeze the sorbet according to the manufacturer's instructions.