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2 cups watermelon puree
In an electric blender, liquefy enough watermelon (seeds and rind removed) to make 2 cups and strain into a bowl. In a saucepan combine the sugar and the 1/2 cup water and bring to a boil over low heat.
Boil this syrup without mixing, for 3 minutes and let it cool. Add to the puree the 1 cup cold water, lemon juice and the syrup, mix and then transfer to 2 containers or ice trays, cover with foil and place in the freezer. Freeze until mushy around the edges.
Place in a bowl and beat until smooth. Return to the bowls or trays, cover and freeze for about 4 hours. Remove 10 minutes before serving.
To serve:
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
3/4 cup sugar
1/2 cup water
1 cup cold water
1/4 cup lemon or lime juice
Place a scoop in the center of a dessert plate (with edges) and surround with watermelon pieces.
I also make a fruit salad like the rays of the sun:
In the center of a platter, place a large scoop of the watermelon ice and surround with cut fruits ranging from yellow to red in color, each placed separately in its' own group stripe to resemble the rays of the sun extending out from the center scoop of watermelon ice. (Cantaloupe, mango, peaches, apricots, watermelon pieces, halved and pitted cherries, red grapes.)