Salted Watermelon Ice
There comes a time when you just have to put your foot down and embrace your inner
crazy …er, genius. I denied myself (and consequentially, the world) this recipe for far too long.
Salt is to watermelon as lime juice is to tequila …as basil is to whiskey …as mint is to gin …as (apparently) Cassy is to a cocktail right about now.
In short, they’re a match made in heaven. I’m not sure if it started with one brave brilliant soul who brought their salt shaker out to the backyard watermelon chow-down -or- if brave brilliant souls around the world gave a collective “what the heck” and embraced the strange culinary/sensory breakthrough. Either way, I’m grateful to you. I’m also grateful to my Mother for passing this tradition down to her hungry daughters.
The salt really helps to balance out the sweetness of the watermelon. If you’re looking for a health excuse, the Nutrition Consultant in me is obligated to tell you that the addition of salt (a vital electrolyte) to the lemon juice in this recipe and the sugars in the watermelon could make it an almost-suitable recovery refreshment for post-workout sweaty athletes.
Also, it’s delicious and tastes like summer.
The watermelon puree comes together in about 5 minutes and then your ice cream maker and/or freezer do the rest of the work.
As my directions say below, I recommend freezing the whole batch for 3 hours THEN spooning into individual bowls and freezing again until hard. These disposable paper bowls are just perfect. I’ve found that the mid-freeze step makes portioning much easier and also makes your job as a summer BBQ host/hostess much more streamlined.
At the end of the day, if you just can’t wait for the freezer to do its magic, just pour the puree over ice, add a glug of vodka, and call me because I’ll be right over.
Salted Watermelon Ice
Yield: 8-10 servings
Prep Time: 10 minutes
Total Time: 2 hours
- 8 cups seedless watermelon
- 1/3 cup fresh lemon juice
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- Puree all ingredients together until smooth in either a food processor or blender.
- Pour the puree into an ice cream maker and follow the manufacture's instructions.
- If you do not have an ice cream maker, pour the puree into a freezer-safe bowl. Freeze for about 3 hours, or until it is firm but still loose, and spoon the ice into individual serving bowls. Freeze the bowls until firm and then serve!