MORE FROZEN FUN!

Since we still have a heat wave gripping much of the United States, this week I'll give you some more simple frozen treats. However, this week you won't need an Ice Cream Freezer to make any of these frozen delights.

Since watermelon is a summertime staple with most of us, here's a use for all the juice that those melons contain.

WATERMELON ICE

3 Cups of Watermelon Juice (The juice from about 1/4 of a good sized melon)

½ Cup of Sugar

1/8 teaspoon of Salt

1 Envelope of Unflavored Gelatin

The Juice of One Lemon

Mix the first three ingredients. Remove about 1/4 Cup of mixture to a medium saucepan. Sprinkle the Gelatin on the juice in the saucepan and allow to stand about 5 minutes. Then, over a low heat, dissolve the Gelatin in the juice. Add the Gelatin mixture back to the remainder of the juice and mix in the Lemon Juice. Pour into freezer trays and freeze in the freezer compartment of your "fridge". NOTE: Mixture can also be frozen in a crank-type Ice Cream Freezer.

GRAPE-LIME ICE
Perfect for a Low-Fat Treat

2 Cups of Water

1 Cup of Sugar

1 Cup of Grape Juice

Juice of Two Small to Medium Limes

Set freezer control to the coldest setting. Dissolve the Sugar in the Boiling Water (approx 5 minutes) and then allow to cool. Add the fruit juices and pour the mixture into a freezer tray. Place into the freezer compartment and allow to partially freeze. Remove from the tray and place into a chilled bowl. Beat with a beater until the mixture is light in color and is fluffy. Return to freezer tray and allow to freeze until firm.

LEMON-LIME SHERBET

1 Envelope of Unflavored Gelatin

2 Cups of Milk

2 Cups of Light Cream (Half and Half)

1/4 teaspoon of Salt

1/4 Cup of Sugar

1 6 ounce Can of Frozen Lemon-Lime Ade

Turn the freezer control to the coldest setting. In a small pan, sprinkle the Gelatin over ½ Cup of Milk and let stand for about 5 minutes. Dissolve the Gelatin in the Milk over very low heat and then mix with all of the remaining ingredients. NOTE: Be sure that the Sugar and Salt are fully dissolved. Pour mixture into freezer trays and freeze until frozen approx. 1 inch from the edges of the tray. Remove from the tray into a chilled bowl and beat with a rotary beater until smooth, but not melted. Return to trays and freeze until completely frozen.

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