Strain the mixture into a freezer-proof container. Freeze for 2 hours, then remove from the freezer and beat with a fork to break up the ice crystals. Return the mixture to the freezer and freeze for 3 hours more, beating the mixture at half-hourly intervals. Freeze until firm. As an alternative to the freezer method, you can use an ice cream maker. Pour the chilled mixture into the machine and churn until it is firm enough to scoop. Serve immediately or store in the freezer until ready.
Watermelon ice is a refreshing dessert on a warm day or after a spicy meal. Instead of cutting the watermelon into wedges, cut it half and scoop out the flesh, reserving the rind to serve the ice for a special presentation.
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Thursday, December 10, 2009 - 4:42pm