Watermelon Basil Italian Ice

Tuesday, July 10 -

Watermelon's one of my favorite summer fruits. No matter how you slice it or dice it, the clean crisp taste is always refreshing.

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

by Debbie Flores
Prep Time: 5 minutes
Cook Time: Overnight Freezing

Ingredients (2-4)
  • 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.
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GranolaCourtney said... [Reply to comment]

Gorgeous! I love watermelon & basil - there's a a great recipe out there that includes both + some feta. So good! This looks so refreshing. 

DebaRooRoo said... [Reply to comment]

Thank you!!! I love love love feta and watermelon together! Recipe posted on your blog?

Nicole said... [Reply to comment]

This looks GLORIOUS! Definitely going to try it out!! As for the feta...cube it, and skewer it with basil and watermelon cubes. Add a dab of balsamic syrup...heaven. 

DebaRooRoo said... [Reply to comment]

 Skewers! Great idea --- that would be adorable in appetizer size!

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