Watermelon Ice
Yield
6 servingsPrep
40 minCook
0 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
gelatin, unflavored
unflavored |
*
|
| 4 | cups |
watermelon
cubed |
*
|
| 2 |
lime juice
or lemon |
*
|
|
| 2 | tablespoons |
honey
|
|
| 1 |
lime zest
twists, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
gelatin, unflavored
unflavored |
*
|
| 946 | ml |
watermelon
cubed |
*
|
| 0 | 2 |
lime juice
or lemon |
*
|
| 3E+1 | ml |
honey
|
|
| 0 | 1 |
lime zest
twists, for garnish |
*
|
Directions
In a micro-safe cup, soften gelatin in 2 tablespoons water by heating briefly. Stir until gelatin is dissolved.
(Suggestion: cut up melon in a sieve to catch the seeds, over a bowl to catch the juice or you will have lots of juice around the cutting board.)
In a blender container, combine 1 cup of melon cubes, lime (or lemon) juice, honey and gelatin mixture.
Cover and blend at high speed for 30 sec or until smooth.
Add remaining melon in batches, cover and blend at high speed until smooth.
Pour into a 8x8x2" pan and freeze until almost firm. Remove from freezer and transfer mixture to a large chilled bowl.
Beat at high speed with an electric mixer or food processor until smooth.
Return to pan or pour into serving size cups or pour into plastic ice cube trays and freeze several hours until firm.
To serve let stand 15 to 20 min at room temperature.
Scrape surface (if you used 8x8 pan) and spoon into serving dishes.
Garnish.
