WAtermelon ice blocks
Mix the sugar, water and lemon juice together in a small saucepan. Heat over a medium heat stirring occasionally until the sugar is dissolved. Remove from heat and chill.
Cut up the watermelon and remove all seeds and cut away rind. Puree in a high-speed blender or food processor. Pass the watermelon through a sieve if seeds remain or flesh too coarse.
Stir in chilled sugar syrup. Pour into a freezable container, and place in the freezer for 2 hours. After 2 hours it can be flaked with a fork and spooned into ice block moulds. Pack and push into the moulds to remove any holes. Freeze for minimum of 8 hours before serving.
Alternatively, freeze in an ice-cream maker according to the manufacturer’s instructions. Once frozen scoop into an airtight container and store in the freezer.
Juicy, colourful and delicious, there’s no summertime fruit quite like watermelon.
- Gluten Free
- Dec – Feb
- Super Hydrating
2 cups caster sugar
1 cup chilled water
½ cup lemon or lime juice
6 cups watermelon