A, B, C, D, E, F
Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
|Slawson's Watermelon Ice|
2 cups watermelon cubed without seeds
1 tablespoon lemon juice
2 tablespoons chrystaline fructose
In food processor, puree all ingredients. Pour into bread loaf pan and freeze until just firm but not rock hard. Scoop back into food processor with whipping cream attachment and process to sherbet consistency. Re-freeze in air-tight container.