- 6
Ingredients
- Feel free to experiment by pouring a bit of tequila over the ice to create an instant margarita.
- Yield: Serves 6
- Lime
- 3/4 cup sugar
- 2 1/4 cups water
- 1/2 cup fresh lime juice (about 6 limes)
- Finely grated zest of 3 limes
- Watermelon
- 1/4 cup sugar
- 2 cups water
- 4 cups chopped seedless watermelon (about 3 pounds whole fruit), rind removed
- Juice of 1 lime
- Pineapple
- 1/2 cup sugar
- 2 cups water
- 1 pineapple, peeled, cored, chopped (about 3 cups)
Preparation
Step 1
LIME
Prepare a Simple Syrup
Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
Add the Lime Juice and Freeze
Pour the simple syrup and lime juice in a 9 by 11-inch nonreactive baking pan and stir in the lime zest. Cover the pan with plastic wrap and place in the freezer.
After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. Allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
Serve
Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
WATERMELON
Prepare a Simple Syrup
Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
Puree the Watermelon and Freeze
Puree the watermelon chunks (it is fine if small seeds are still attached) in a blender until smooth. Pour the simple syrup, lime juice, and watermelon puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
Serve
Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
PINEAPPLE
Prepare a Simple Syrup
Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
Puree the Pineapple and Freeze
Puree the pineapple chunks in a blender until smooth. Pour the simple syrup and pineapple puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
After 1 hour, stir the mixture well using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
Serve
Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
The frozen ices can be kept in the freezer for a few weeks.
If you are keeping your ices frozen, prevent the ice from absorbing flavors from the freezer by completely wrapping the storage containers with plastic wrap. This will ensure an airtight environment.