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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.

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Juicy, colourful and delicious, there’s no summertime fruit quite like watermelon.

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Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 30
Protein (g) 0.6
Fat, total (g) 0.2
– saturated (g) 0
Carbohydrate (g) 7.6
– sugars (g) 6.2
Fibre (g) 0.4
Sodium (mg) 1

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research.

timer Total time 30 mins hourglass_empty Prep time 30mins emergency Chill Time 2 + 8 hours people Serving 12-15 info_outline Difficulty Easy

2 cups caster sugar

1 cup chilled water

½ cup lemon or lime juice

6 cups watermelon

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