Recipe: Watermelon Ice - 2 recipes

Here are a couple for you.

WATERMELON ICE

4 cups watermelon cubes
2/3 cup sugar

Place the watermelon cubes in a blender container or a food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). Transfer to a medium mixing bowl. Add the sugar and stir until sugar is dissolved. Turn the watermelon mixture into 8 x 8 x 2-inch pan. Freeze for 2 hours or until just firm.

Break frozen mixture into chunks. Place in a chilled large mixer bowl and beat with an electric mixer on low speed until fluffy. Return to pan; freeze for 2 hours or until firm.

To serve, scoop the frozen mixture into balls or scrape with a spoon.

Makes 4 (1/2 cup) servings

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WATERMELON ICE

1/2 medium watermelon
2/3 cup sugar
1/3 cup orange juice
1 Tbsp. lemon juice
1 envelope unflavored gelatin
1/2 cup cold water

Scoop out the pulp and remove the seeds from the watermelon. Place 2 cups of the pulp in a blender. Cover and blend until smooth. Transfer puree to bowl. Repeat with enough of the pulp to measure 6 cups. Stir in sugar, orange juice and lemon juice.

In a small saucepan, soften the gelatin in water. Heat and stir until dissolved. Add gelatin to watermelon mixture. Stir until combined. Pour mixture into a 9 x 13-inch container and cool completely.

Cover and freeze for 2 hours, stirring each hour.

Transfer half of partially frozen mixture to a medium mixing bowl and return other remaining half to freezer. Beat mixture in bowl with an electric mixer on medium until light and fluffy.

Pour mixture into a 1/2-gallon freezer container. Repeat all steps with remaining half of mixture. Cover and freeze 4 to 6 hours until firm.

Let stand at room temperature for 15 to 20 minutes before serving.

Makes about 2 quarts