Italian ice is the proper option to settle down on scorching summer time days. This Ginger Watermelon Italian Ice recipe is refreshing and pleasantly gingery.
The Finish of Summer season
Each August, the identical issues occurs. I all of the sudden notice that summer time is winding down. Fall is correct across the nook. After which I freak out.
“Summer season is nearly over! I didn’t eat sufficient corn!”
“Quickly will probably be fall and I’ve solely purchased watermelon three occasions!”
“How can it’s August and I haven’t used my ice cream maker but?”
Sure, I freak out about not consuming sufficient corn. Hush! Corn is scrumptious!
So like clockwork, that occurred this month. I spotted I haven’t taken benefit of watermelon being in season and that I haven’t made any ice cream. And actually, you’ll be able to by no means eat sufficient corn, are you able to?
Clearly, I needed to treatment this! I made a corn salad after which I made a decision to kill two birds with one stone and make Ginger Watermelon Italian Ice in my ice cream maker. I first found the ginger-watermelon mixture once I had the thought to make use of ginger syrup to sweeten underripe watermelon. Basically, I’m an enormous fan of including ginger to absolutely anything. I like the spiciness and, being liable to migraine-related movement illness and nausea, I like the truth that ginger calms my abdomen too. (Do you get automotive sick? Strive ginger gum or chews. The stronger the higher.) Ginger provides the candy, gentle taste of watermelon a little bit little bit of a kick.
In regards to the Recipe
The good factor about this Ginger Watermelon Italian Ice recipe is that it’s simply adaptable. Do you have got plenty of mint rising within the backyard? Add that to the syrup as a substitute of ginger. Basil will work effectively too. Use plain easy syrup and add the zest from a lemon or lime or two for a extra citrusy taste.
Ginger Watermelon Italian Ice
Prep Time: 2 hours
Complete Time: 2 hours
1 cup water
1 cup granulated sugar
three ouncesginger root, peeled and reduce into thick slices
6 cups seedless watermelon, chopped
2 tbsp recent lemon juice
Mix water, sugar, and ginger in a medium saucepan over medium-high warmth, stirring typically. As soon as syrup involves a boil, scale back warmth to low; simmer for 10 minutes. Take away from warmth and permit to chill. The longer you permit the combination to chill, the extra ginger-y the Italian ice can be. Discard ginger or use it to make candied ginger.
Puree syrup, watermelon, and lemon juice in blender or meals processor. Refrigerate watermelon combination for about an hour (you’ll be able to depart it proper within the blender jar or meals processor bowl).
Pour watermelon combination into ice cream maker and churn in response to producer’s directions. Switch to hermetic container and freeze for about 2 hours earlier than serving.
This submit was initially printed on 13 Aug 2012.
Kiersten is the founder and editor of Oh My Veggies.