In my last post, I shared with you a couple of pictures from my daughters lemonade themed birthday as well as, a recipe for Honey Lemonade. I also mentioned that I served a watermelon-lemon ice at her party. What I didn’t mention however is that these icy treats were the hit of the party!
Watermelon-lemon ice came about by accident. I wanted to make a sorbet but, I had no idea what I was doing when I threw watermelon, lemon, and honey into the food processor and then into the freezer. I was hoping sorbet would be in my future. It wasn’t. I got a big chunk of icy watermelon….
In hindsight, I should have known better. Watermelon is mainly water after all. Its only natural that it would do what water does when frozen…turn into ice. Duh! Thankfully, my stupidity paid off. I scraped the icy mixture out of the bowl I froze it in and filled up hollowed out lemons with the ice.
The results: AMAZING!
My accidental sorbet failure turned out to be a seriously sophisticated version of a snow cone. Not only did the watermelon-lemon ice turn out to have the awesome shaved ice texture of the snow cone, it also had an out of this world flavor! The watermelon, lemon, and honey make for a sweet and sour combination that totally works together (think grapefruit with sugar, and not Chinese dipping sauce…), and serving it in some hollowed out lemons seriously upped the cuteness factor! I sure do love successful failures! I’m confident that if you try this, you’ll be lovin’ my ‘failure’ as well!
Watermelon Lemon Ice
Yields 6 Servings
6 Cups Watermelon, Cubed
1/4 Cup Honey
Zest of 1 Lemon
Juice of 1/2 of a Lemon
Add all ingredients to the bowl of a food processor and process* until mixture is completely liquified. Pour mixture into a large bowl, cover and freeze overnight** (or about 8-12 hours). Remove from freezer and then, using a hard wooden or metal spoon, scrape mixture from bowl and place into individual serving dishes. Enjoy!
*Be smarter than me. Make sure you cover all the holes of your food processor. For me, this included the rem around the lid. Big mess! I (after I learned my lesson) held a towel around the lid to prevent any (more) splatters. You may want to too.
**You may freeze the watermelon-lemon ice longer than the 8-12 hours I recommended but, you may have to let it sit at room temperature and thaw a bit before you’re able to scrape mixture out if you do so. No biggie. Just a heads up!