Recipes Included On This Page Watermelon Luscious (mold) Watermelon Sorbet Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Watermelon Luscious (mold) Recipe By :Candice Valencia Serving Size : 20 Preparation Time :0:00 Categories : Desserts Volume 3-4 Apr. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Watermelon Sorbet 1 recipe HoneyDew Ice 1 small Container Lemon Sherbert (store bought) 8 ounces Miniature Chocolate Chips Mint sprigs and leaves 1 Watermelon shell Clean outside of watermelon shell to get rid of dirt and bacteria. Place it in freezer while making sorbets. Pack the honeydew ice into the shell going all the way up to the rim. This layer should be approximately 1 1/2 inches thick. Place in freezer for an hour. Next layer is the lemon sherbert. This layer should be approximately 1 inch thick and also go up the sides of the watermelon. Freeze for a couple hours. Last layer is the watermelon sorbet. Add mini chocolate chips to it for "seeds." Fill the watermelon up with the watermelon sorbet...all the way to the top. Put plastic wrap over top and freeze for at least 24 hours but no longer then 3 days. To unmold turn the melon upside down onto a big platter or board and place warm cloths over the shell. When the mixture drops remove the shell. If possible, place the dessert into the freezer for another hour before garnishing. Right before serving spread mint sprigs and leaves all around base of watermelon. Cut a few slices for presentation. I then decorated the "shell" of the watermelon with some dark green and light green piping icing. I made zig zags on it to similate the outside of a watermelon. Serve immediately. It's very refreshing and light. Posted to FareShare 4-2000 by Candice <dcvalencia@mindspring.com> - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 3g Total Fat; (49% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Suggested Wine: White Pinot NOTES : I fixed this for my friend's End of Summer Party last year and it was a HUGE success. It served twenty-five people with just a little left over. I used the biggest watermelon I could find but any size can be used depending on how many guests there are. It was an elegant and fun dessert. * Exported from MasterCook * Watermelon Sorbet Recipe By :From Your Ice Cream Maker Serving Size : 6 Preparation Time :0:00 Categories : Frozen Dishes Volume 3-4 Apr. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds watermelon pieces 1/2 cup sugar 2/3 cup water 4 ounces egg substitute -- liquid 2 tablespoons lemon juice 1 dash salt Remove watermelon pulp from rind and scrape out seeds, saving as much juice as possible. Cut water melon into small chunks and place in a blender or food processor. Process until smooth. Strain through a coarse sieve to remove any small white seeds. There should be approximately 3 cups melon juice. Return melon juice to blender. Combine sugar and water in a small saucepan. Bring to a boil and cook for 3-4 minutes until sugar is completely dissolved. Remove from heat and place saucepan in another bowl of cold or ice water to cool mixture. Add to melon juice along with remaining ingredients. Process until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Posted to FareShare 4-2000 by Candice <dcvalencia@mindspring.com> - - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 2g Total Fat; (19% calories from fat); 2g Protein; 18g Carbohydrate; trace Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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