Watermelon Sherbet Recipe

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Instructions
  1. Remove the edible pulp from an ice cold watermelon and rub through a fruit sieve, adding three tablespoons of red currant juice, a scant cup of confectioner's sugar and a tablespoon of gelatine that has been softened, then dissolved in a cup of warm water; turn into the freezer and when half frozen stir in a cup of meringue made by blending the whites of two eggs with four tablespoons of sugar.
  2. Freeze to the consistency of mush and serve in slender crystal sherbet glasses, sprinkled with minced candied orange peel.

 




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