Watermelon Sorbet

Ingredients:
1-1/4 cup pure watermelon pulp
1 tsp lemon juice
1-1/4 cup water
1/2 cup sugar

Method:

Put sugar in a heavy vessel.

Add water, and heat, without stirring on medium low heat.

Once sugar dissolves, and water starts boiling, stir a little.

Simmer for 5 minutes. Keep aside to cool.

To prepare pulp, take 3-1/2 to 4 cups watermelon pieces.

Remove all seeds, run in a mixie till smooth.

Make sure there are no seeds in the pulp.

Do not add water while preparing pulp.

Add lemon juice, mix well.

Add cooled sugar syrup, mix with spoon.

Set mixture in lidded container in freezer, till softly set.

Remove from freezer, beat till smooth, but do not allow to melt.

Return to container, refreeze.

Beat again, and return to freezer, till well set.

Serve in scoops accompanied with segments of oranges, kiwi, a sprig of mint leaves,etc.

Molded Watermelon Salad

Ingredients:
2 cups - watermelon, cubed
½ cup - carrot, grated
¼ cup - green grapes (seed less), halved
¼ cup - back grapes (seed less), halved
2 tbsp - celery stalks, chopped
3 tsp - gelatin
3 tbsp - water
1 tsp - green chilies, minced and crushed
1 tsp - ginger, minced and crushed
2 tbsp - mint leaves, chopped
1 tsp - chaat masala or to taste
1 tsp - dry mango powder
lettuce, tomato and cucumber to garnish
salt and pepper to taste

Method:
Blend watermelon pieces in mixer. (do not strain)
Soak gelatin in water for 10 minutes.
Stir it over a low flame till completely dissolved.
Add to the watermelon.
Add rest of the ingredients and place the mixture in a bowl, in a tray filled with ice cubes.
Stir the mixture till it thickens and begins to set.
Pour in a ring mold and keep in refrigerator to set.
Just before serving, turn it out on a serving plate and decorate with lettuce, tomato and cucumber slices