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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 5 |
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Really pretty and sounds refreshing. Haven't yet tried. Cleaning out my cookbook cabinet for a garage sale and posting a few recipes I'd still like to try. Perhaps garnish with a bit of fresh mint. Comes from a book called Thai - the Essence of Asian Cooking . You can do this in an ice cream maker too. Prep time is freezing time without the ice cream maker. Ingredients:
6 tablespoons caster sugar |
7 tablespoons water |
4 kaffir lime leaves, torn in very small pieces |
1 1/4 lbs watermelon |
Directions:
1. In a small pot gently heat the sugar, water and lime leaves until the sugar is dissolved. Pour into a large bowl and set aside to cool.
2. Remove the watermelon flesh from the rind and seeds. Chop the watermelon and place in into a food processor and process to a slush. Mix the watermelon with the sugar syrup and chill 3-4 hours in the refrigerator.
3. Strain the mixture and place the pulp into a freezer container and freeze for 2 hours. Remove from freezer and beat with fork to break up ice crystals. Freeze for 3 more hours, beating the mixture every 30 minutes. Freeze firm.
4. About 30 minutes prior to serving, transfer to the refrigerator so it slightly softens and allows for better flavor and scooping.
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