{"id":2560,"date":"2009-10-29T13:00:18","date_gmt":"2009-10-29T18:00:18","guid":{"rendered":"http:\/\/www.lasvegasbuffetclub.com\/blog\/?p=2560"},"modified":"2009-10-29T13:24:55","modified_gmt":"2009-10-29T18:24:55","slug":"icy-watermelon-sorbet","status":"publish","type":"post","link":"https:\/\/lasvegasbuffetclub.com\/blog\/?p=2560","title":{"rendered":"Las Vegas Buffet Club’s Icy Watermelon Sorbet"},"content":{"rendered":"\"facebook\"<\/a>\"twitter\"<\/a>\"google_plus\"<\/a>\"reddit\"<\/a>\"pinterest\"<\/a>\"linkedin\"<\/a>\"mail\"<\/a>by <\/span>\"feather\"<\/a>

\"Icy<\/a>
Icy Watermelon Sorbet<\/figcaption><\/figure>
\nI got the basic recipe for this Icy Sorbet from Carol Alt’s raw food cookbook. I embellished the recipe with a few new ingredients.<\/p>\n

ICY WATERMELON SORBET<\/strong><\/p>\n

Ingredients:
\n 1\/2 seedless watermelon
\n 1\/2 medium lime
\n 1\/4 cup orange juice
\n 1\/2 tsp. cinnamon
\n dash of cayenne pepper
\n 1 tsp. sugar-free, Raspberry Jell-O
\n water <\/p>\n

– scoop out the pulp from the watermelon and puree in a blender or food processor until liquefied, retain the shell
\n – add the juice from the lime, orange juice, cinnamon, cayenne and Jell-O
\n – blend again, adding water if necessary
\n – pour into an ice-cube tray and freeze
\n – when the mixture is frozen, remove the cubes and place them in the blender
\n *blend until the “sorbet” has the consistency of a snow cone
\n – place in a pint deli-container or used ice-cream container and freeze <\/p>\n

– remove the container and let stand, at room temperature, 20-30 minutes before you’re ready to serve; the mixture should have the consistency of slushy, snow cone ice.
\n – mix it up and place the icy-sorbet into the watermelon shell to serve or serve it in an ice-cream dish
\n *pulse the blender while pushing the cubes into the blade with a wooden spoon
\n \u00a92009 LasVegasBuffetClub
\n All rights reserved.<\/p>\n

Carol Alt’s website<\/a>
\nVisit the Recipe pages of the LasVegasBuffetClub <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

by I got the basic recipe for this Icy Sorbet from Carol Alt’s raw food cookbook. I embellished the recipe with a few new ingredients. ICY WATERMELON SORBET Ingredients: 1\/2 seedless watermelon 1\/2 medium lime 1\/4 cup orange juice 1\/2 tsp. cinnamon dash of cayenne pepper 1 tsp. sugar-free, Raspberry Jell-O water – scoop out […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[68],"tags":[364,363,183,1602],"_links":{"self":[{"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2560"}],"collection":[{"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2560"}],"version-history":[{"count":12,"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2560\/revisions"}],"predecessor-version":[{"id":2573,"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2560\/revisions\/2573"}],"wp:attachment":[{"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lasvegasbuffetclub.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}