Skip to main content
Epicurious
Gourmet

Watermelon Ice

4.3

(9)

Recipe information

  • Yield

    Serves 6

Ingredients

1/3 cup water
1/2 cup sugar
a 3-pound piece chilled watermelon
1 tablespoon fresh lemon juice

Preparation

  1. Step 1

    In a small saucepan simmer water with sugar, stirring until sugar is dissolved. Transfer syrup to a bowl set in a larger bowl of ice and cold water and stir syrup until cold.

    Step 2

    Discard rind from watermelon and cut fruit into 1-inch chunks. In a blender purée watermelon, syrup, and lemon juice and pour through a fine sieve into a 9-inch square metal baking pan, pressing hard on solids. Freeze mixture, covered, until frozen, 6 to 8 hours, and up to 2 days. Just before serving, scrape watermelon ice with a fork to lighten texture and break up ice crystals. Makes about 5 cups, serving 6.

TagsSorbetFrozen DessertDessertWatermelonMelonFruitLemonCitrusSnackGluten FreeDairy FreeNut FreeEasyMake AheadSimmerBlenderGourmet
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.