We like to buy whole watermelons, dice them up, and snack on the cool cubes throughout the week. Since there's only two of us there's always that last bit of watermelon that we just can't seem to eat but hate to waste. It occurred to me to pop it in the freezer and experiment with a watermelon freeze.
I really like the flavors and base of this recipe. It has the texture and consistency of Italian ice and it shaves right off with a spoon. I might experiment with the recipe a little next time and am debating using my dad's ice cream machine for a more sorbet type texture. I must have done something right though since my spoon kept on going back for more ... and ... I ate it all.
Watermelon Basil Italian Ice
Prep Time: 5 minutes
Cook Time: Overnight Freezing
- 2 cups diced watermelon
- 1 cup diced pineapple
- 1 1/4 teaspoons sugar
- 1/2 teaspoon finely minced basil
1. Throw all ingredients in a blender and puree.
2. Pour into 2 to 4 ramekins and freeze overnight.
3. Thaw for 20 minutes before eating.
Powered by Recipage