- ¼ cup water
- ¼ cup sugar
- 3lb watermelon
- 1 cup low-fat vanilla yogurt
- 1 tablespoon lime juice
Watermelon Yoghurt Ice
This beautiful iced dessert is a burst of summer. Lovely and sweet, smooth and creamy, it’s the perfect treat on a hot day or as a course in a sumptuous dinner menu.
Details
- Preparation time: 15 minutes
- Cooking Time: 10 minutes + chilling
- Serves: 8 people
- Energy: 74 calories per serving
Requirements
- 2 large mixing bowls
- Sieve
- Blender/Food processor
- Saucepan
- Measuring jug
- Whisk
- Shallow metal tray
Ingredients
Directions
Dice up the watermelon until you get about 4 cups full – make sure you remove the seeds
Put water and sugar in a small saucepan
Cook on a high heat, stirring, until the sugar is dissolved
Transfer mix to a glass measuring jug and leave to cool slightly
Put watermelon in a food processor or blender and pulse until smooth. (You’ll need to do this in 2 batches)
Put purée into a large bowl.
Add the sugar syrup, yogurt and lime juice and whisk until combined.
Push the mixture through a fine sieve into another large bowl.
Discard any remaining pulp.
Or pour into a shallow metal pan/plastic container and freeze until solid, about 6 hours or overnight.
Remove from freezer to defrost for about 5 minutes.
Once soft enough, break into small chunks and put into a food processor and blend until smooth
Serve immediately
(or you can transfer to a storage container and freeze it for later but you will need to reblend to make smooth again)
It looks great with a sprig or chiffonade of fresh mint.
If you have an ice cream maker you can use it - simply follow manufacturer’s directions
Put water and sugar in a small saucepan
Cook on a high heat, stirring, until the sugar is dissolved
Transfer mix to a glass measuring jug and leave to cool slightly
Put watermelon in a food processor or blender and pulse until smooth. (You’ll need to do this in 2 batches)
Put purée into a large bowl.
Add the sugar syrup, yogurt and lime juice and whisk until combined.
Push the mixture through a fine sieve into another large bowl.
Discard any remaining pulp.
Or pour into a shallow metal pan/plastic container and freeze until solid, about 6 hours or overnight.
Remove from freezer to defrost for about 5 minutes.
Once soft enough, break into small chunks and put into a food processor and blend until smooth
Serve immediately
(or you can transfer to a storage container and freeze it for later but you will need to reblend to make smooth again)
It looks great with a sprig or chiffonade of fresh mint.
If you have an ice cream maker you can use it - simply follow manufacturer’s directions
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