Watermelon Sherbet

4 cups diced seedless watermelon

1 cup white sugar

3 tablespoons lemon juice

1 dash salt

¼ cup cold water

1 (.25 ounce) envelope unflavored gelatin

1 cup chilled heavy cream

Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.

Blend the mixture in a blender until smooth; return to the bowl.

Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.

Transfer the mixture into an ice cream maker and freeze according to manufacturer s directions until it reaches soft-serve consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.