This was supposed to be called frozen watermelon slice, not ice.
I had this brilliant idea of making frozen watermelon slices. I would scoop out the flesh, purée it, and freeze the juice in its shell. When slightly thawed, I would cut into slices. We would eat them like popsicles and my kids would think I was the coolest ever.
This is a Yellow Crimson watermelon by the way…
Too bad it didn’t work…
First of all, do not attempt to cut anything frozen. Terrible idea. When I began to
saw cut the watermelon, the ice started to chip off into a million pieces. It looked like an avalanche. No ‘slices’ for me. Second of all, have you ever latched onto something frozen? Like a frozen watermelon? Your hands stick to it. You have to peel them off. And it kind of burns. Yeah, no good.
Plan A = scratched. Plan B = make watermelon ice.
Working with what I had, I let everything melt and re-froze the liquid in a shallow baking tray. Frozen ice or ‘granitas’ are usually sweetened but since yellow watermelons are a little sweeter than regular ones, I skipped the sugar. In fact, I added a little lime juice to brighten it up.
Once frozen, I raked it with a fork to break up the ice crystals.
And then you get this…
The verdict? Icy, crunchy, cold and refreshing. Serve your watermelon ice in tall glasses or family style in a hollowed out, frozen watermelon shell.
What’s your latest cooking disaster?
- 1 small watermelon (soccer ball size)
- 2 limes
- Cut open your watermelon and scoop out the flesh. Discard the seeds.
- If you want to serve your ice in the watermelon, nestle the hollowed out shell onto a napkin or paper towel lined plate (so it doesn’t stick) and freeze.
- Puree the flesh in a food processor or blender. Add the lime juice and blitz to mix.
- Pour into a shallow baking tray.
- Freeze until solid, about 4-6 hours.
- Rake with a fork to break up the ice crystals. The more you rake the fluffier your ice will become.
- Serve in tall glasses or in your frozen watermelon shell.