Watermelon Ice Delight paired with a dry Champagne The only thing more refreshing than a slice of watermelon is a scoop of watermelon ice. It's easier to choose seedless watermelon for this ice, however seedless watermelon tends to have less flavor.

6 cups watermelon chunks
3 Tabs. fresh lemon juice
1/2 cup sugar
1 envelope unflavored gelatin

In a food processor, puree watermelon with lemon juice. To remove seeds and fiber, force the puree through a fine sieve into a bowl. Set aside. In a medium-sized bowl, whisk together sugar and gelatin. Pour 1 cup boiling water over the sugar mixture, stirring to dissolve. Add to the watermelon juice and mix well. Chill until cold, about 30 minutes. Pour into the canister of an ice cream maker and freeze according to the manufacture's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Makes about 1 qt., serves 6.