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Sonoran Sunset Watermelon Ice

Total Time

Prep: 15 min. + cooling Process: 10 min. + freezing

Makes

6 servings

If you didn’t think watermelon and cilantro could go together in a dessert, this recipe will be a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota
Sonoran Sunset Watermelon Ice Recipe photo by Taste of Home

Ingredients

  • 1/2 cup sugar
  • 1/4 cup water
  • 4 cups cubed seedless watermelon
  • 3 tablespoons lime juice
  • 2 tablespoons pomegranate juice
  • 1 tablespoon minced fresh cilantro
  • Dash salt

Directions

  1. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Cool completely.
  2. Puree watermelon in a blender. Transfer to a large bowl; stir in sugar syrup and remaining ingredients. Refrigerate until cold.
  3. Pour watermelon mixture into cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer to freezer containers, allowing headspace for expansion. Freeze 4 hours or until firm.

Nutrition Facts

1/2 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 246mg sodium, 26g carbohydrate (24g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

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