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Watermelon Ice

This recipe works well too with Cranshaw and Persian melons.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, July/August 1991


  • 1 quart watermelon meat, seeded and cut into 1-inch cubes
  • 2 tablespoons freshly squeezed lime juice
  • 6 tablespoons sugar (use less if melon is very sweet)
  • 3 tablespoons light corn syrup


  1. In a nonreactive bowl, combine the watermelon, lime juice, and 3 tablespoons sugar. Let sit for 1 hour to draw out juices.

  2. Drain off the accumulated juice and combine it with the remaining 3 tablespoons sugar in a small saucepan. Heat over a low flame until sugar is dissolved; do not boil. Let cool, then puree the sugar syrup, watermelon meat, and any additional accumulated juice in a food processor. Transfer to a bowl and add the corn syrup, stirring so that it doesn't accumulate at the bottom of the bowl. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

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