Tuesday, July 2, 2013

Watermelon Ice

Need a good, reasonably healthy patriotic treat this 4th of July? (or any hot day this summer?) This is delicious, very refreshing, and is fairly simple to make.

Watermelon Ice
~Paula Deen's Southern Cooking Bible

  • 2/3 c. sugar
  • 1/3 c. water
  • 6 c. cubed watermelon (deseeded, if necessary)
  • 1 T. fresh lemon juice
  1.  Bring sugar and water to a boil, stirring constantly. Simmer until mixture is clear. Chill.
  2. When sugar syrup is cool, puree watermelon, lemon juice, and sugar syrup in a blender. Pour into a wide, shallow (freezer-safe) pan: deep dish pie plate, 13x9-inch or 8x8-inch, or similar. The shallower, the faster it will freeze.
  3. Place in freezer. After about an hour, scrape mixture thoroughly with a fork--stir it well. Put back in freezer.
  4. After another hour, scrape again, and refreeze for one more hour.
  5. After the third hour, scrape thoroughly, and serve! Garnish with mint sprigs.
~Serves 6-8

No comments: