Watermelon Ice


6 tablespoons superfine sugar
7 tablespoons water
4 smalls kaffir lime leaves, torn into pieces
1 pound watermelon


Put the sugar, water and lime leaves in a pan. Heat gently until the sugar has dissolved. Pour into a large bowl and set aside to cool.
Cut the watermelon into wedges with a large knife. Cut the flesh from the rind, remove the seeds and chop the flesh.
Spoon the watermelon into a food processor. Process to a slush, then mix with the sugar syrup. Chill the mixture in the refrigerator 3-4 hours.
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.
About 30 minutes before serving, transfer the watermelon ice to the refrigerator so that it softens slightly. This allows the full flavor of the watermelon to be apparent and makes the ice easier to scoop.




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


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