This watermelon ice recipe works well too with Cranshaw and Persian melons. This sweet treat is as colorful as it is refreshing.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Recipe Summary

Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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