| Dessert/Dairy Recipes |
 
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Watermelon Sorbet 
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| 2 qts. (9 lbs.) watermelon, cubed and seeded 1/2 cup sugar 1/2 cup water 1/2 cup light corn syrup 2 Tbsp. lemon juice |
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Method: Combine sugar, syrup and water; cook and stir over medium heat until it boils. Cool to room temperature. Puree watermelon cubes in blender; stir in cooled syrup. Freeze in ice cream maker according to manufacturer's directions. Yield.: 1 pint. |
 florida-agriculture.com
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