Ingredients
Scale
- 1 cup water
- ¾ cup caster sugar
- 1 Tbsp fresh lemon juice
- 8 cups ripe watermelon, cubed
Instructions
- Combine water, sugar, and lemon juice in a saucepan; stir on low heat until sugar dissolves.
- Boil the mixture on high heat for five minutes, then cool for 30 minutes.
- Puree cubed watermelon until smooth.
- Strain the puree through a fine sieve into a bowl.
- Mix cooled sugar syrup with the watermelon juice until well combined.
- Refrigerate the mixture for two hours until chilled.
- Churn the mixture in an ice cream machine until firm.
- Transfer to an airtight container and freeze until solid.
Notes
Use perfectly ripe watermelon for the best flavor.
No ice cream machine? Freeze in a shallow dish and stir every 30 minutes.
Add coconut milk or other fruits for variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 18g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg