| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Watermelon pulp |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Lime juice |
INSTRUCTIONS
Put watermelon pulp in food processor or blender, and puree. Dissolve sugar
in lime juice. Combine watermelon & sugar-lime mixture, place in ice-cream
freezer, follow operating instructions. Yield: 1 quart. Optional: You may
add 2 beaten egg whites to mixture in ice-cream freezer, after it starts to
freeze. This will give you a consistency similar to a sherbet.
ALAMEDA PLAZA
WORNALL ROAD; KANSAS CITY
WINE: BERNKASTLE RIESUNG
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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