Here’s a refreshing icy treat for the kids when they come home from school on hot summer afternoons. All you need is a sweet seedless watermelon, lemon juice and sugar – and a little rosewater for an exotic flavour.
About this Recipe
By: Sheridan Rogers
The amount of sugar you need depends on the sweetness of the melon (and your tooth!)
The addition of rosewater is optional but adds flavour and fragrance.
- watermelon puree 750ml (3 cups): you’ll need approx 1.75kg unpeeled watermelon
- caster sugar 90g
- lemon 1, or 2 limes, strained juice only
- rosewater, 1 – 2 teaspoons (optional)
Remove flesh from melon, discarding any seeds. Chop up and put into a blender in batches. Puree each batch until smooth. Push through a sieve to remove any remaining seeds.
Stir through the sugar and lemon juice. Taste and make adjustments if needed.
Place in the freezer in a tray (about 28cmx18cm).
When almost set, remove and beat well. Re-freeze. Remove from freezer ten minutes before serving.
More Cool Ways with Watermelon:
– Have some fun by making balls with a melon baller. Thread them onto a bamboo skewer, sprinkle with a little freshly chopped mint, set on a tray lined with foil and freeze 1 – 2 hours. Eat frozen as a real fruit iceblock.
– Place a long thin slice of watermelon under a piece of grilled or poached fillet of firm white fish to give a new texture and dimension to the dish. Lightly sprinkle the fish with your favourite curry blend before cooking and serve with wedges of lemon or lime.
– Make a savoury watermelon salad: combine chunks of seedless watermelon with julienne slivers of fresh ginger, finely chopped lemongrass and lime juice. Toss together with fresh coriander and mint leaves.
– And how about a watermelon curry? In the blisteringly hot state of Rajasthan in India, watermelons are one of the few fruits available in summer and are used to make an interesting semi-dry curry.
– Or watermelon gazpacho?
Note: No part of the watermelon need be wasted – did you know that the seeds are oily and nutritious, and the rind can be pickled?