Watermelon Sherbert

• 4 cups diced, seeded watermelon
• 1 cup sugar
• 3 Tablespoons lemon juice
• dash of salt
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup whipping cream

Combine first four ingredients in large bowl. Cover and chill for 30 minutes. Process watermelon mixture in a blender until smooth and return to bowl. Sprinkle gelatin over cold water in a saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Add to watermelon mixture, stirring well. Add whipping cream and beat at medium speed with an electric mixer until fluffy. Pour mixture into freezer container of ice cream maker and freeze according to manufacturer's directions.

Yield: 4 cups.