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In covered blender at low speed blend 1 cup of the watermelon chunks
with confectioner's sugar, juice and salt until smooth; add remaining
watermelon and blend until smooth. Pour into a 9" x 9" baking pan;
cover with foil or plastic wrap and feeze until partially frozen,
about 2 hours. Spoon watermelon mixture into a large, chilled bowl.
With mixer at high speed, beat until fluffy. Return mixture to baking
pan and freeze until firm, about 1 1/2 hours.
To serve: Remove from freezer and let stand for 10 minutes
at room temperature for easier scooping.
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