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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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And it is SO good. No ice cream maker necessary. NOTE: I made this the other day and used 1/4 cup Splenda and 1/4 cup sugar PLUS I misread the directions and just threw all of the ingredients in to the blender and I have to say it worked great without the heating of the syrup . Ingredients:
1 cup water (i used the juice from the watermelon) |
1/2 cup sugar |
2 cups cubed seedless watermelon |
2 cups fresh strawberries, hulled (i used 1/2 raspberries and 1/2 strawberries) |
1 tablespoon minced fresh mint (or more if you like) |
Directions:
1. In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
2. Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process for 2-3 minutes or until smooth. If you want, strain and discard seeds and pulp. Transfer mixture to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
3. Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth.
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