I'm not sure this even qualifies to be an ice cream since it lacks dairy as a main ingredient. This is something else to do with the watermelon that is ultra-low in calories and high in awesome. I could easily polish off a watermelon by myself. Watermelon granita is how I enjoyed it last year. This summer, I think I can start to experiment a little more.
Makes: 1 quart
4 c seedless watermelon, cubed
1 can full-fat coconut milk (at least 70%), shaken, not stirred
1/4 c raw honey
juice of 1 lemon
Blend everything together in a food processor. Pour into a 9" x 13" baking dish. Place in freezer until set. Scrape everything out and place frozen bits into the food processor. Purée until smooth. Scoop into a freezer-safe container and chill until set, about 3-4 hours.
Showing posts with label watermelon. Show all posts
Showing posts with label watermelon. Show all posts
Watermelon Granita
A warm summer in the Pacific Northwest is a great time to enjoy other recipes using watermelon. This recipe is mixed with lemonade for a refreshing summer cooler. I suppose you could also just eat it as an iced watermelon treat. If you're extra crafty, you can peel the limes with a vegetable peeler and reserve the lime peel to make candied citrus peels.
Makes 1 quart.
Ingredients
6 c seedless watermelon, cut into chunks
1/4 c lime juice (3 limes)
1/2 c organic granulated sugar
Directions
1. Wash and juice three limes. Strain out the pulp and set aside.
2. In the bowl of a 7-cup food prep, add sugar and lime juice. Then fill the bowl with watermelon chunks. Purée until smooth.
3. Pour into a 9" x 13" glass baking dish. Place dish in the freezer.
4. When frozen, use the tines of a fork to scrape the frozen purée into granita.
Scoop into tall glasses and fill with lemonade. Enjoy.
The only difference between this and watermelon sorbet, is that the latter has added water and is processed in an ice cream machine.
Makes 1 quart.
Ingredients
6 c seedless watermelon, cut into chunks
1/4 c lime juice (3 limes)
1/2 c organic granulated sugar
Directions
1. Wash and juice three limes. Strain out the pulp and set aside.
2. In the bowl of a 7-cup food prep, add sugar and lime juice. Then fill the bowl with watermelon chunks. Purée until smooth.
3. Pour into a 9" x 13" glass baking dish. Place dish in the freezer.
4. When frozen, use the tines of a fork to scrape the frozen purée into granita.
Scoop into tall glasses and fill with lemonade. Enjoy.
The only difference between this and watermelon sorbet, is that the latter has added water and is processed in an ice cream machine.
Chilled Ginger-Watermelon Soup
I made palate cleanser appetizer for a House of Hsi dinner party (think formal meal prep and casual atmosphere). It relies entirely on the sweetness of the watermelon and the subtle heat of the ginger as the only ingredient flavorings. The peppermint mint leaves were just for garnish. There is no added sugar; mostly because watermelons are very sweet at the end of summer. Because the size of the bowls that were used held less than a cup of soup each, the portion sizing of this recipe is an estimate. If you have a water pitcher that can fit (covered) in the refrigerator, it'll make pouring this appetizer really easy.
Serves: 12+
Ingredients
One medium seedless watermelon, cut into chunks
36 watermelon balls, chilled
One 1" x 1/2" peeled fresh ginger root, grated with a ginger grater
2 fresh mint leaves per bowl (optional, as garnish)
Directions
1. In a large 5-quart bowl, use an immersion blender to blend the watermelon chunks, grated ginger, and ginger juice together. Transfer to a serving pitcher and chill for at least an hour before serving.
2. Using a melon baller, scoop out rounded balls of watermelon. Cover and chill in the refrigerator before serving.
3. To plate this, place three watermelon balls inside the soup bowl. Fill the bowl until the balls are barely covered by the soup. Garnish with mint leaves and serve.
Serves: 12+
Ingredients
One medium seedless watermelon, cut into chunks
36 watermelon balls, chilled
One 1" x 1/2" peeled fresh ginger root, grated with a ginger grater
2 fresh mint leaves per bowl (optional, as garnish)
Directions
1. In a large 5-quart bowl, use an immersion blender to blend the watermelon chunks, grated ginger, and ginger juice together. Transfer to a serving pitcher and chill for at least an hour before serving.
2. Using a melon baller, scoop out rounded balls of watermelon. Cover and chill in the refrigerator before serving.
3. To plate this, place three watermelon balls inside the soup bowl. Fill the bowl until the balls are barely covered by the soup. Garnish with mint leaves and serve.
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