This Native American favorite can be made with or without an ice cream machine. Depending on the watermelon, you may not even need the additional sugar.
Prep Time: 45 minutes
Total Time: 45 minutes
Ingredients:
- 3 cups fresh watermelon juice
- 3 Tablespoons sugar
- 2 Tablespoons freshly squeezed lemon juice
Preparation:
Pour the watermelon juice into a shallow glass baking dish. Add the sugar and lemon juice and stir well. Place the dish in the freezer and chill.
Remove the pan every 1/2 hour and stir. The juice will form light, grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours, depending on the temperature of your freezer. You can also use an ice cream machine, following the manufacturer's directions.
Serve immediately, or store in the freezer in a covered container up to several weeks.
This recipe makes a refreshing ice that is perfect for hot weather.
Yield: 4 to 6 servings
Recipe Source: Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes by Lois Ellen Frank (Ten Speed Press)
Reprinted with permission.
Remove the pan every 1/2 hour and stir. The juice will form light, grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours, depending on the temperature of your freezer. You can also use an ice cream machine, following the manufacturer's directions.
Serve immediately, or store in the freezer in a covered container up to several weeks.
This recipe makes a refreshing ice that is perfect for hot weather.
Yield: 4 to 6 servings
Recipe Source: Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes by Lois Ellen Frank (Ten Speed Press)
Reprinted with permission.
