Mexican · Dessert
Watermelon Lime Ice
A refreshingly light Mexican-style raspado built from pureed watermelon, lime juice and a touch of sugar, hand-scraped into loose, snow-like crystals rather than churned smooth. Bright, icy and barely sweetened, it leans on the fruit itself for flavour rather than added sugar.
$0
10 minsPrep
0 minsCook
190 minsTotal
EasyLevel
Nutrition per serving
72Calories
0.9gProtein
0.2gFat
18.4gCarbs
15.8gSugar
0.7gFiber
2mgSodium
0mgChol
0gSat Fat
172mgPotassium
13mgCalcium
0.4mgIron
0mcgVitamin B12
14mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Corona Extra
local
Agua Fresca de Sandía
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Puree the diced watermelon in a blender until completely smooth, about 30 seconds.
2
Pass the puree through a sieve into a bowl if you want a perfectly smooth ice, pressing to extract all the liquid.
3
Stir the water, sugar-white, and lime juice into the watermelon puree until the sugar fully dissolves.
4
Pour the mixture into a shallow tray or tub (about 350ml / 12 fl oz) and place in the freezer.
5
After 45 minutes, scrape the semi-frozen edges into the center with a fork, breaking up any ice crystals.
6
Repeat the scraping and forking every 30-45 minutes for 2-3 hours, until the whole mixture is made up of light, separate ice flakes.
7
Scoop into chilled glasses, scatter the chopped mint over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.9 oz280g diced, deseeded watermelon
- 2.1 oz60g water
- 0.5 oz14g sugar white
- 0.6 oz16g freshly squeezed lime juice
- 0.1 oz2g finely chopped, for garnish mint
