Recipe ingredients
- 1/2 cup water
- 3/4 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon red food color
- 8 cups seedless watermelon chunks, about a 6 pound watermelon
- 1/2 cup chocolate chips, optional
Recipe method
- In a medium saucepan, bring the water, sugar, and honey to a boil over high heat, stirring until the sugar is dissolved. Remove from the heat and let cool.
- Stir in the lemon juice and food color. Place half of the watermelon chunks and half of the cooled syrup in a blender jar and puree until smooth.
- Pour into a 9"x13" baking dish and repeat the process with the remaining watermelon and syrup, adding all the pureed mixture to the baking dish.
- Cover and freeze for 3 to 4 hours or until frozen 1 inch around the edges.
- Stir well to mix up the ice crystals. Stir in the chocolate chips, if desired.
- Cover and freeze for 4 to 6 more hours or until completely frozen.
- Using an ice cream scoop, scrape the ice into mounds and serve.
Other ice cream recipes:
Watermelon ice recipe
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