| 1. |
Place watermelon in a blender or food processor. Cover and blend until smooth. Stir in sugar. |
| 2. |
In a small saucepan, combine gelatin and cranberry juice. Let stand for 5 minutes. |
| 3. |
Stir mixture over low heat until gelatin is dissolved. |
| 4. |
Pour and stir the gelatin mixture into the melon mixture. |
| 5. |
Pour into an 8 x 8 x 2" baking pan. Cover and freeze for 2 hours or until firm. |
| 6. |
Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed or until mixture is fluffy. |
| 7. |
Return to pan. Cover and freeze for 6 hours or until firm. |
