Watermelon Italian Ice Food

ITALIAN ICE

Italian Ice image

Provided by Food Network Kitchen

Categories dessert

Time 2h40m

Yield 4 cups

Number Of Ingredients 4

Ingredients

3 cups halved strawberries or chopped pineapple
2 tablespoons sugar
2 tablespoons honey
1 tablespoon fresh lemon juice

Steps:

Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.

WATERMELON GRANITA

Watermelon Granita image

The granita is a cross between sorbet and Italian ice, and there's a cool trick to get the right icy texture. My version is made with watermelon and a little vodka for a perfect adults-only frozen treat.

Provided by Sebastien Rouxel

Categories dessert

Time 5h

Yield 12 servings

Number Of Ingredients 5

Ingredients

6 cups watermelon, coarsely chopped
1/3 cup sugar
Juice of one lime, or lemon
1 2/3 cups watermelon, finely diced
Good quality vodka, to serve (optional)

Steps:

Slice, peel, and cube 6 cups of watermelon. Combine coarsely chopped watermelon, sugar, and lime juice in a bowl and let stand until macerated and juicy, 25 minutes.
Process in a blender until just smooth, then pass through a China cap using the back of a ladle. Transfer to a shallow metal tray and remove the foam on top. Freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (2-4 hours). Every 20-30 minutes, scrape a fork through the mixture to create the crystals.
To serve, divide finely diced watermelon among chilled serving glasses and top with granita. Drizzle with vodka (optional) and serve immediately.

ITALIAN ICE

Italian Ice image

A classic & delicious Italian dessert. It is very light, so it is good after a heavy meal. Serves 4

Provided by -------

Categories Frozen Desserts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups warm water
3/4 cup sugar
1/2 cup lemon juice, &
1 teaspoon lemon zest
1/2 cup lime juice, &
1 teaspoon lime zest
1 cup pureed strawberry
1/2 cup semisweet chocolate, grated & melted
maraschino cherries, with stems whole strawberries (to garnish) or chocolate shavings (to garnish)

Steps:

In a saucepan, dissolve sugar in water.
Add fruit juice, strawberries, or chocolate.
If adding fruit juice, let stand 5 minutes, then strain out rind.
Pour mixture into freezing tray & freeze, stirring frequently until mixture is thick & mushy.
Serve in chilled champagne glasses with appropriate garnish.

WATERMELON SORBET

Watermelon Sorbet image

I'm posting this in answer to a request. I haven't made it myself. It was on a site called The Ice Cream Parlor. An ice cream maker is necessary. Times do not include chilling or freezing, and are guesses.

Provided by mianbao

Categories Frozen Desserts

Time 25m

Yield 4 cups, or so, I think

Number Of Ingredients 4

Ingredients

1 cup sugar
1/2 cup water
1/4 cup lemon juice
3 cups watermelon

Steps:

Cook the sugar, water and lemon juice together, stirring occasionally until the sugar is dissolved.
Remove from heat and chill.
Cut up the watermelon and remove all seeds.
Puree in a blender or food processor.
Stir into chilled syrup.
Freeze in an ice-cream maker according to the manufacturer's instructions.
Pack into an airtight container and store in the freezer.

WATERMELON ICE

Watermelon Ice image

Categories Fruit Dessert Low Sodium Watermelon Summer Vegan Party Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 4

Ingredients

1/3 cup water
1/2 cup sugar
a 3-pound piece chilled watermelon
1 tablespoon fresh lemon juice

Steps:

In a small saucepan simmer water with sugar, stirring until sugar is dissolved. Transfer syrup to a bowl set in a larger bowl of ice and cold water and stir syrup until cold.
Discard rind from watermelon and cut fruit into 1-inch chunks. In a blender purée watermelon, syrup, and lemon juice and pour through a fine sieve into a 9-inch square metal baking pan, pressing hard on solids. Freeze mixture, covered, until frozen, 6 to 8 hours, and up to 2 days. Just before serving, scrape watermelon ice with a fork to lighten texture and break up ice crystals. Makes about 5 cups, serving 6.

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