Best Simply Iced Melon Recipes

EASY MELON ICE CREAM

Steps:

• Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the cream onto the melon and blitz again.
• Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries.

SIMPLY ICED MELON

Steps:

• Grate melon.
• Add water and honey.
• Add milk and mix well.
• Chill and serve.

WATERMELON ICE

Steps:

• In a small saucepan simmer water with sugar, stirring until sugar is dissolved. Transfer syrup to a bowl set in a larger bowl of ice and cold water and stir syrup until cold.
• Discard rind from watermelon and cut fruit into 1-inch chunks. In a blender purée watermelon, syrup, and lemon juice and pour through a fine sieve into a 9-inch square metal baking pan, pressing hard on solids. Freeze mixture, covered, until frozen, 6 to 8 hours, and up to 2 days. Just before serving, scrape watermelon ice with a fork to lighten texture and break up ice crystals. Makes about 5 cups, serving 6.

ICED MELON WITH ROSE WATER

Steps:

• Cut the melon in halves and remove the seeds, collect the juice escaping. Remove the flesh carefully without damaging the shells. Cut into small cubes or thin slices.
• Mix the flesh with the juice, the rose water and sugar. Let it rest one hour.
• Then fill it in the melon halves and place it in the freezer for about an hour.
• Crush the rose petals and sprinkle them over the iced food.

MELON MILK POPS

Steps:

• In a blender, combine watermelon, 2 tablespoons condensed milk, 2 tablespoons lime juice, and a pinch of salt. Puree until smooth. Taste for sweetness; add more condensed milk as desired. Transfer to a pourable container. Rinse blender; repeat with cantaloupe and honeydew.
• Pour 1 to 2 tablespoons of one fruit puree into pop molds. Add 1 to 2 tablespoons each of other two fruit purees and repeat process until molds are filled to 1/4 inch from top. Freeze until firm, at least 8 hours and up to 1 month. To serve, run molds under warm water for a few seconds to release and unmold.