(Spiked) Watermelon Ices
Graphic by Angelie Zaslavsky
Refreshing, easy to make, and loved by children and adults alike.
1 cup sugar
1 cup water
1 (8 pound) watermelon, cut up
1¼ cup lime juice (from 8–9 limes)
To Make This Entire Batch Into a Frozen Watermelon Margarita:
3 cups tequila
¼ teaspoon Maldon salt
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Place a large sieve over a large bowl.
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In a small pot, make a simple syrup by dissolving the sugar in the water over low heat.
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Place watermelon chunks into the bowl of a food processor fitted with the “S” blade. (Not all of it will fit at once, so you will have to do this in 3 or 4 batches.)Blend until watermelon is completely pureed. Pour into the sieve lined bowl to strain juices into the bowl. Discard pulp. (You should have 12 cups watermelon juice.)
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Add simple syrup and lime juice. (If making alcoholic variation, add tequila and salt now as well). Mix to combine.
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Pour into an airtight container. Place a layer of plastic wrap right over the liquid mixture; cover container. Freeze for at least 6 hours or overnight.
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Remove from freezer for 1 hour to slightly thaw. Place chunks of frozen mixture into a food processor fitted with the “S” blade; pulse until mixture become slushy. Don’t over pulse or it will just become liquid. Return watermelon “slush” to container and refreeze.
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After one hour, stir with a metal spoon. Return container to the freezer.
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Remove container from the freezer 10 minutes prior to serving. Use a metal spoon, scrape a layer of ices from the top; serve in a cup or bowl. Enjoy!
From Peas, Love & Carrots blog [link to blog: www.peaslovencarrots.com] by Danielle Renov.
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