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watermelon ice


  • 1 small watermelon (soccer ball size)
  • 2 limes


  1. Cut open your watermelon and scoop out the flesh. Discard the seeds.
  2. 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.
  3. Puree the flesh in a food processor or blender. Add the lime juice and blitz to mix.
  4. Pour into a shallow baking tray.
  5. Freeze until solid, about 4-6 hours.
  6. Rake with a fork to break up the ice crystals. The more you rake the fluffier your ice will become.
  7. Serve in tall glasses or in your frozen watermelon shell.


*This recipe is based on a watermelon yielding 4 cups of juice. If your watermelon is larger, adjust with more lime juice if necessary.
*If you’d like it sweeter, you can add agave syrup or honey 1 tsp. at a time. Add this to your puree before freezing.