Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

  • Cook Time

    1 min

  • Level

    Easy

  • Yield

    6 to 8 servings

Close

Times:

Prep
20 min
Inactive Prep
2 min
Cook
1 min
Total:
23 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 5 cups cubed watermelon
  • 1 cup fresh raspberries
  • 3/4 cup sugar
  • 2 tablespoons creme de cassis or raspberry liqueur
  • 1 tablespoon fresh lemon juice
  • Mint leaves

Directions

In a blender, puree the watermelon, raspberries, sugar, creme de cassis, and lemon juice in batches until smooth. Strain through a fine sieve into a large metal baking pan, pressing down to extract as much juice as possible.

Freeze, stirring every 30 minutes with a fork to break up the forming ice crystals, until firm but not completely frozen, 2 to 3 hours. To serve, scrape with a fork and spoon into footed coupe glasses.

Preheat a fryer to 350 degrees F. Thoroughly dry the mint leaves with paper towels. Place the mint in the fryer and fry for 15 seconds, just to crisp up. Remove and drain on a paper towel-lined plate. Garnish with the mint and serve.

Watermelon Ice
Rated: 4 stars out of 52 Reviews
Advertisement
Advertisement