Recipe ingredients
- 4 cups seeded watermelon, honeydew or cantaloupe chunks
- 1/2 cup granulated sugar
- 2 tablespoons lemon or lime juice
Recipe method
- In food processor or blender, puree melon of choice. In small saucepan, heat 1 cup puree and sugar over medium heat, stirring, just until sugar dissolves.
- Pour into shallow 8- or 9-inch square metal pan; stir in remaining puree and lemon juice. Freeze.
- Every 30 minutes, break up crystals with fork as they form at edges of pan. Stir frozen parts toward center. Continue until entire mixture is a firm but not solid frozen mass, 3 to 4 hours.
- Scrape ice with fork to lighten texture. Scoop into paper cones with ice cream scoop.
Other ice cream recipes:
Melon snow cones recipe
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