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Scrumptious Sunday hosted by Meredith at Mercedes Rocks

WATERMELON JELLY
6 pounds watermelon, including rind
3 1/4 ounce envelopes unflavored gelatin
1/2 cup sugar
1/4 cup fresh lemon juice

• Cut the watermelon into large pieces, discarding the rind.
• Puree through the food processor. This should leave you with 3 cups of watermelon juice.
• Combine gelatin with 1 cup of the watermelon juice and let stand 2-3 minutes.
• In a small sauce pan combine the other 2 cups of juice with the sugar and stir until dissolved.
• Whisk in the the lemon juice and the gelatin mixture.
• Remove from heat.
• Pour into 1/2 pint jelly jars.
• Seal tightly.
• Store upside down on a towel in the refrigerator overnight.

WATERMELON SORBET
4 cups seeded watermelon chunks
1/4 cup sugar
2 tablespoons fresh lime juice

• In blender combine watermelon, sugar and juice.
• Transfer to a 2 quart freezer safe container.
• Freeze 4-6 hours until resembles a set gelatin.
• In several batches return to blender.
• Return to freezer in same container or smaller containers, always covered.