Watermelon Ice
Submitted by elizapotts
Refreshing low-calorie watermelon ice made with fresh melon, honey, lime juice, and a touch of gelatin. A frozen summer treat that’s naturally light and bursting with fruit flavor.
YIELD
6 servingsPREP
40 minCOOK
0 minREADY
4 hrsWhen it’s too hot to think, this is the frozen treat you need.
Fresh watermelon gets blended smooth with just a drizzle of honey and a hit of lime juice, then frozen and whipped into a fluffy, scoopable ice that tastes like summer concentrated into every spoonful.
A tiny bit of unflavored gelatin keeps the texture smooth instead of icy, so you get that sorbet-like creaminess without any dairy.
It’s naturally low in calories and couldn’t be simpler to throw together with a blender and a baking pan.
Pro Tips
- Use the sweetest, ripest watermelon you can get your hands on. The honey is there to enhance, not rescue bland fruit.
- Beat the mixture after the first freeze. This step breaks up ice crystals and gives you a smooth, scoopable texture instead of a solid block.
- Let it sit at room temperature for 15 to 20 minutes before serving. Straight from the freezer it’s too hard to scoop cleanly.
- Freeze in ice cube trays for instant pre-portioned servings that pop right out.
Ingredients
Directions
In a micro-safe cup, soften gelatin in 2 tablespoons water by heating briefly. Stir until gelatin is dissolved.
(Suggestion: cut up melon in a sieve to catch the seeds, over a bowl to catch the juice or you will have lots of juice around the cutting board.)
In a blender container, combine 1 cup of melon cubes, lime (or lemon) juice, honey and gelatin mixture.
Cover and blend at high speed for 30 sec or until smooth.
Add remaining melon in batches, cover and blend at high speed until smooth.
Pour into a 8×8×2” pan and freeze until almost firm. Remove from freezer and transfer mixture to a large chilled bowl.
Beat at high speed with an electric mixer or food processor until smooth.
Return to pan or pour into serving size cups or pour into plastic ice cube trays and freeze several hours until firm.
To serve let stand 15 to 20 min at room temperature.
Scrape surface (if you used 8×8 pan) and spoon into serving dishes.
Garnish.
Comments