Ginger Watermelon Italian Ice
I love ginger. And Watermelon. So this recipe is right up my alley. If you don't love ginger, the nice thing about this watermelon Italian ice recipe is that it’s easily adaptable. Do you have a lot of mint growing in the garden? Add that to the syrup instead of ginger. Basil will work well too. Use plain simple syrup and add the zest from a lemon or lime or two for a more citrusy flavor.
|1 cup||granulated sugar (I use coconut sugar)|
|3 ounces||ginger root, peeled and cut into thick slices|
|6 cups||chopped seedless watermelons|
|2 tablespoons||fresh lemon juice|
Combine water, sugar, and ginger in a medium saucepan over medium-high heat, stirring often. Once syrup comes to a boil, reduce heat to low; simmer for 10 minutes. Remove from heat and allow to cool. The longer you allow the mixture to cool, the more ginger-y the Italian ice will be. Discard ginger or use it to make candied ginger.
Puree syrup, watermelon, and lemon juice in blender or food processor. Refrigerate watermelon mixture for about an hour (you can leave it right in the blender jar or food processor bowl).
Pour watermelon mixture into ice cream maker and churn according to manufacturer's instructions. Transfer to airtight container and freeze for about 2 hours before serving.