Watermelon Almond Sherbet

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1 watermelon
2 tablespoons cornstarch
1 teaspoon almond extract
1/3 cup sugar
½ teaspoon salt
1 teaspoon grated lemon peel

Remove the rind and white meat from a watermelon. Put all of the red flesh through a food processor or blender, accumulating 4 cups of pulp and juice. In a saucepan over low heat, cook the other ingredients. When well blended, stir in the watermelon and restore to cooking temperature. Beat through until thoroughly blended and freeze.