Watermelon Ice

My kids LOVE watermelon and beg me to buy them every time we see them. I've been putting them off for months since they've been out of season. But the price came down last week, so I relented and got them a small one. Not surprisingly, it was very pale inside and didn't have a lot of flavor, although it was better than I expected. Since I hate using a really good watermelon for anything other than eating as-is, I decided that this was a good time to make something fun. The end result was a very simple, very easy watermelon ice cream (well, technically it's an "ice" or "frozen dessert" since it is less than 10 percent milk fat, but let's not worry about that since we're not trying to sell it.)

Watermelon Sorbet/Ice Cream

4 cups seedless watermelon, diced (or seeded watermelon with seeds removed)
1/2 cup honey (adjust based on the sweetness of your melon)
6 oz cream* (optional)

1. Put ingredients in a blender and puree until smooth.

2. Option 1: Pour mix into an ice cream maker and follow manufacturer's instructions for making ice cream.

   Option 2: Pour mix into metal pie pan and place in the freezer for 30 minutes. Use a fork to break up the ice crystals and put mix back in the freezer. Repeat this process until it has been at least 3 hours. Place mix in a food processor or blender and mix until smooth.


*Initially I added the cream just because I thought I had too much honey and needed to tone down the sweetness. It made a nice texture and flavor, but is completely optional. It just depends on whether you want more of a sorbet or light ice cream.

Rosemary