Ingredients
The following ingredients have 4 Servings
- 1 cup water
- 1 cup white sugar (organic for vegan-friendly)
- 3 oz ginger root (peeled and cut into thick slices)
- 6 cups seedless watermelon (chopped)
- 2 tbsp fresh lemon juice
Instruction
- Combine water, sugar, and ginger in a medium saucepan over medium-high heat, stirring often. Once syrup comes to a boil, reduce heat to low; simmer for 10 minutes. Remove from heat and allow to cool. The longer you allow the mixture to cool, the more ginger-y the Italian ice will be. Discard ginger or use it to make candied ginger.
- Puree syrup, watermelon, and lemon juice in blender or food processor. Refrigerate watermelon mixture for about an hour (you can leave it right in the blender jar or food processor bowl).
- Pour watermelon mixture into ice cream maker and churn according to manufacturer's instructions. Transfer to airtight container and freeze for about 2 hours before serving.
