RECIPES: Sophie Williams
WATERMELON SORBET
INGREDIENTS
• 1 cup sugar
• 1 cup water
• 8 cups of seedless watermelon
• 2 tbsp of lemon juice
PREPARATION
1. In a small pan add sugar and water and bring it to a boil.
2. Cook until the sugar has dissolved, then set aside to cool.
3. Puree the watermelon in batches and place in a large
bowl.
4. Add the sugar and water mixture and lemon juice and
mix until combined.
5. Place the mixture into a 13” x 9” dish, cover and place in
the freezer until the mixture is firm and solid.
6. Puree the frozen mixture.
7. Freeze for a second time until it is scooping consistency.
8. Then scoop and Enjoy!
FOURTH OF JULY RICE KRISPIE TREATS
INGREDIENTS
• 3 tbsp butter
• 1 package (10 oz., about 40) jet-puffed marshmallows
• 6 cups Kellogg’s Rice Krispies cereal
• Red and blue food coloring
• Red, white, and blue sprinkles (optional)
PREPARATION
1. Melt the butter in a large saucepan over low heat.
Add the marshmallows and stir until the marshmallows
have completely melted. Remove from the heat.
2. Add the Rice Krispies cereal. Stir until all the cereal
is coated.
3. Evenly divide the marshmallow and rice cereal mixture
into separate bowls.
4. Add drops of blue into one bowl until you get the desired
color and then do the same with red. Leave one bowl
with the original color.
5. Add sprinkles if you would like. Layer the different colors
in a buttered pan to make an American flag pattern.
6. Cut the rice treats into squares.
7. Enjoy!
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