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5-1/2 lbs (2-1/2kg) watermelon
Scoop out all the watermelon flesh into a large bowl, or freezer container and pick out any black seeds. Puree the flesh with a hand-held blender, a food processor or standing blender. If it turns into water, don't panic. That's what it should look like.
In a small saucepan, combine 1 cup sugar, lemon juice, and water and heat over a low flame until sugar dissolves. Allow to cool. Add syrup to the watermelon juice, and place in the freezer. Freeze for 1-2 hours until it begins to set. Then remove from the freezer and beat the mixture with an electric beater and return to the freezer again. Freeze for a further hour.
Whisk the egg whites until foamy, add the tablespoon of sugar and beat until you get soft peaks. Beat the watermelon mixture, and fold in the egg whites. Freeze for one more hour and beat once more.
You are done until ready to serve. If you have a beater on hand then beat before serving if not just use a fork to break apart the ice. If you truly want to achieve that simple elegance, then scoop into a stemmed glass, and top with a mint leaf.
Posted by Leah Perez, Z'L
Nutritional Info Per Serving: N/A
1 cup (200g) sugar
1/2 cup (120ml) water
Juice of two lemons
4 egg whites
1 tbsp. sugar