Food & Cooking Recipes Dessert & Treats Recipes Watermelon Ice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2021 Print Rate It Share Share Tweet Pin Email Yield: 5 cups The high water content—more than 90 percent—of watermelon makes it the ideal ingredient for a granita-style dessert. Campari and freshly squeezed lime juice add a bracing dash of tartness to this watermelon ice. Ingredients 4 pound wedge of watermelon ½ cup superfine sugar ¼ cup freshly squeezed lime juice 2 tablespoons Campari Directions Remove rind from watermelon, cut into 2-inch chunks, and remove seeds. Arrange in a single layer on a parchment-lined baking sheet, or in a resealable plastic bag; place in freezer until frozen, about 1 1/2 hours. (Transfer to airtight freezer bags if not using immediately.) Place frozen chunks in a food processor; process until smooth. Add sugar, lime juice, and Campari; process until fully incorporated, about 5 minutes, scraping down as necessary. Freeze in an airtight container, at least 2 hours, until firm. Stir if juice starts to separate from ice. Rate it Print