I bought a massive watermelon a couple of days ago. Wifey loves the stuff. I don’t mind it, but I can’t sit down to a bowl full of it like her.
Since we had so much of it, I wanted to see what simple dessert I could make around watermelon that would make it a bit more appealing to me.
Wifey came across this recipe on Forks over Knives for a simple ice dessert that uses primarily watermelon and not much else, making it very healthy not to mention completely gluten-free, lactose-free and vegan.
Frankly, it is deliciously good for something so simple. Somehow the basil seems to make the watermelon sweeter than it would be on it’s own, but at the same time it isn’t overwhelmingly sweet.
In hindsight, I personally think it would work better in ice block form using ice block moulds, rather than freezing it in a tub. I only made a quarter batch, but even so it takes quite a while to thaw out enough to be scooped, so next time I will use the ice block moulds instead.
- 3 cups cubed fresh ripe watermelon
- 1/4 cup packed fresh basil leaves
- 1/2 tablespoon lemon juice
- Place the watermelon, basil, and lemon juice in a blender. Process just until smooth.
- Pour the mixture into a shallow airtight freezer container. For best results, freeze for 3 to 4 hours until the texture is frozen yet scoopable. Use a metal ice cream scoop to portion into serving dishes.
- Freeze any leftovers. To serve again, thaw at room temperature for about 10 minutes before scooping.
