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Sonoran Sunset Watermelon Ice

1 review
Total Time
Prep: 15 min. + cooling Process: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Jeanne Holt, Mendota Heights, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

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

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Test Kitchen Approved

Sonoran Sunset Watermelon Ice

1 review
Prep Time 15 min
Yield 6 servings

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
Text Ingredients

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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