Watermelon frappe recipe
information
Frappe means iced in French, and aptly describes this cooling dessert with its granular, icy texture.
ingredients
1.4 kg (3 lb) watermelon, seeded, peeled and cut into cubes
100 g (4 oz) caster sugar
finely grated zest and juice of 1 large orange
finely grated zest of 1/2 lemon
1 tablespoon lemon juice
100 g (4 oz) caster sugar
finely grated zest and juice of 1 large orange
finely grated zest of 1/2 lemon
1 tablespoon lemon juice
method
1. Puree watermelon, in batches, in a blender, or crush to a pulp with a potato masher, then work the pulp through a nylon sieve.
2. Put the sugar into a large bowl with the orange and lemon zest. Slowly stir in the orange and lemon juice. Add the watermelon puree, a little at a time, stirring constantly to dissolve the sugar.
3. Pour the mixture into a 1 L/2 pint rigid polythene container and freeze, uncovered, for about 3
hours, or until the mixture is slushy.
4. Turn the mixture into a large bowl and whisk to break up large ice crystals. Return to the container, cover and freeze for a further 2 - 3 hours, until firm.
5. Transfer to the main part of the refrigerator and leave for 1 - 1 1/2 hours, until softened. Mash the ice briefly with a fork to break up large lumps, then spoon into dishes and serve at once before it begins to melt.
2. Put the sugar into a large bowl with the orange and lemon zest. Slowly stir in the orange and lemon juice. Add the watermelon puree, a little at a time, stirring constantly to dissolve the sugar.
3. Pour the mixture into a 1 L/2 pint rigid polythene container and freeze, uncovered, for about 3
hours, or until the mixture is slushy.
4. Turn the mixture into a large bowl and whisk to break up large ice crystals. Return to the container, cover and freeze for a further 2 - 3 hours, until firm.
5. Transfer to the main part of the refrigerator and leave for 1 - 1 1/2 hours, until softened. Mash the ice briefly with a fork to break up large lumps, then spoon into dishes and serve at once before it begins to melt.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
