600 g fresh and ready watermelon, outer skin removed and flesh chopped into cubes.
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
600 ml water
3 tbsp lemon juice
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
600 ml water
3 tbsp lemon juice
to decorate
sprigs of mint and slices of melon
method
1. Place the watermelon in a food processor or liquidiser and blend to a smooth puree.
2. Add the sugar, water and lemon juice, process once again.
3. Press the mixture through a fine nylon sieve to remove seeds.
4. Pour into a suitable freezer container, cover with a lid and place in the freezer for 2 hours.
5. Remove and mix the frozen mixture from around the sides and base of the container into the unfrozen centre, then re-cover and return to the freezer for another hour.
6. Remove and mix thoroughly again re-freeze for a further hour.
2. Add the sugar, water and lemon juice, process once again.
3. Press the mixture through a fine nylon sieve to remove seeds.
4. Pour into a suitable freezer container, cover with a lid and place in the freezer for 2 hours.
5. Remove and mix the frozen mixture from around the sides and base of the container into the unfrozen centre, then re-cover and return to the freezer for another hour.
6. Remove and mix thoroughly again re-freeze for a further hour.
serving amount
serves: 4
rate this recipe
3.0
out of 10
2 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
also see
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.
