Watermelon JGH
Photo by Jennifer Hitchcock

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10-12 servings

  • 2½ cups sugar, divided
  • 6 cups cool water, divided
  • 8 cups cubed and seeded watermelon, cubed and seeded
  • Pinch of salt
  • A few drops lemon juice
  1. Make a sugar syrup by mixing 2 cups of the sugar into 4 cups of the water, then bringing mixture to a boil. Cook until sugar is dissolved and syrup appears slightly thick, 5 minutes. Set aside to cool.
  2. Toss watermelon with remaining ½ cup sugar and salt. Let rest for 30 minutes.
  3. Using a food mill or food processor, puree watermelon. Mix with 2 cups of water and lemon juice. Churn in an ice cream maker according to instructions. Serve immediately or store in freezer.
  • From chef Bill Smith of Crook's Corner, Chapel Hill, North Carolina

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