Cuisine, July/August 1979
45 minutes — 4 cups | ||||||||||||||
Ingredients
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InstructionsCombine water and sugar in small saucepan. Cook, stirring constantly, until sugar dissolves; continue to cook, without stirring, to boiling. Reduce heat; simmer uncovered 5 minutes. Transfer to medium-size bowl; refrigerate covered until cold, about 1 hour. Purée seeded pared watermelon; strain (you should have 3 cups); discard fibers. Stir purée into cold syrup. Freeze and ripen following manufacturer's directions with ice cream maker. Serve garnished with watermelon spears. |
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NotesPreparation time does not include refrigeration or freezing time. Time for freezing may vary according to the type of ice cream maker use. |