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(Yield: 3 quarts)
2 tablespoons unflavored gelatin
1 cup sugar
10 1/2 cups (about 5 pounds) watermelon cubes
3 cups (about 1 pound) stemmed fresh strawberries
1 1/2 cups Pearl Creamy Vanilla Organic Soymilk
In saucepan, sprinkle gelatin over 6 tablespoons water; let stand 1 minute. Add sugar; cook over medium-low heat, stirring constantly until gelatin dissolves. In blender container, process watermelon, strawberries and soymilk on high speed until puréed. Add gelatin mixture; process on medium speed to combine. Strain mixture into bowl, cover and refrigerate until thoroughly chilled. Process mixture in ice cream freezer according to manufacturer’s directions.
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