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10 January 2013,04:24 by
Ponmathi Srilekha.S

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After a hot and spicy meal, the only thing more refreshing than ice-cold watermelon is this cooling watermelon ice. Making it is simplicity itself.
Serves :

Preparation Method :

  • Put the caster sugar, water, and kaffir lime leaves in a pan. Heat gently until the sugar dissolves. Pour into a large bowl and set aside to cool.
  • Cut the watermelon into wedges with a large knife. Cut the flesh from the rind, remove the seeds, and chop the flesh.
  • Spoon the watermelon into a food processor, process to a slush, and then mix with the sugar syrup. Chill the mixture in the refrigerator for 3 - 4 hours.
  • Strain the mixture into a freezer-proof container. Freeze for 2 hours, then remove from the freezer and beat with a fork to break up the ice crystals.
  • Return the mixture to the freezer and freeze for 3 hours more, beating the mixture at half-hourly intervals. Freeze until firm.
  • Alternatively, use an ice-cream maker. Pour the chilled mixture into the machine and churn until it is firm enough to scoop.
  • Serve immediately, or scrape into a freezer-proof container and store in the freezer.
  • About 30 minutes before serving, transfer the watermelon ice to the refrigerator so that it softens slightly. This allows the full flavour of the watermelon to be apparent and makes the ice easier to scoop.


  • 6 tablespoons caster (superfine) sugar
  • 7 tablespoons water
  • 4 kaffir lime leaves, torn into small pieces
  • 500 grams watermelon

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