4 cups seeded cubed watermelon

2 tablespoons water

1 teaspoon unflavored gelatin

2 tablespoons lime juice

2 tablespoons honey

• If you're using an ice-cream freezer, place the watermelon cubes in the freezer while you prepare the gelatin. Add the water to a microwave-safe bowl and sprinkle the gelatin over it; let stand for 2 minutes or until the gelatin softens. Microwave on high for 40 seconds; stir until the gelatin is dissolved. Pour into a blender or food processor and add half of the watermelon, the lime juice, and honey. Cover and process until smooth. Add the remaining melon and process until smooth. Pour into prepared ice-cream maker (see manufacturer's instructions); put the cover in place and plug in the machine. The mixture will take about 15 to 20 minutes to freeze.

• If you're not using an ice-cream freezer, pour the melon mixture into ice cube trays treated with nonstick spray; freeze until firm. If your blender can make shaved ice, transfer the cubes to the blender and process. Otherwise, transfer to a chilled bowl and beat with an electric mixer until the mixture is bright pink.

• You can put the sorbet in serving dishes and place them in the freezer until needed. If you do so, remove from the freezer about 20 minutes before you plan to serve, or at the beginning of the meal.

Seasoning Popcorn

You defeat the purpose of healthful, air-popped popcorn if you drown it in butter and smother it with salt. Instead, squirt a little natural butter-flavored spray oil (like Spectrum Naturals Canola Spray Oil with Butter Flavor) over it and sprinkle on your favorite herb seasoning blend. For those times that only a salty snack will do, use Sesame Salt instead of all salt.