The only thing more refreshing than a slice of watermelon is a scoop of watermelon ice. Choose seedless watermelon for this ice. Source: EatingWell Magazine, July/August 1994

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Puree watermelon with lemon juice in a food processor. Force the puree through a fine sieve into a bowl to remove seeds and fiber.

  • Whisk together sugar and gelatin in a medium bowl. Pour boiling water over the sugar mixture, stirring to dissolve. Add to the watermelon juice and mix well. Chill until cold, about 30 minutes. Pour into the canister of an ice cream maker and freeze according to the manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Nutrition Facts

149 calories; total fat 0.3g; saturated fatg; cholesterolmg; sodium 5mg; potassium 179mg 5% DV; carbohydrates 37.2g 12% DV; fiber 0.6g 3% DV; sugar 35g; protein 2g 4% DV; exchange other carbs 3; vitamin a iu 865IU; vitamin c 15mg; folate 6mcg; calcium 13mg; ironmg; magnesium 16mg; thiaminmg.