Put the sugar, water and lime leaves in a pan. Heat
gently, stirring once or twice, until the sugar has
dissolved. Pour into a large bowl and set aside to cool.
Put the watermelon on a board and cut into wedges
with a large knife. Slice the flesh from the rind,
remove the seeds with spoon and chop into cubes.
Spoon
the watermelon cubes into a food processor. Do this
itches if necessary Process the watermelon to a
slush, then combine with the sugar syrup in the bowl.
Mix well then chill in the refrigerator for 3-4 hours.
Strain the mixture into a freezer proof
container. Freeze for 2 hours, then remove from the freezer and
beat with a fork to break up the ice crystals.
Return
the mixture to the freezer and freeze for 3 hours
more, beating the mixture at half-hourly intervals.
Freeze until firm.
Alternatively, use an ice-cream maker.
Pour the chilled mixture the machine and churn until
it is firm enough to scoop. Serve immediately, or scrape
into a freezer proof container and store in the freezer
as above.
About 30
minutes before serving, transfer the frozen
watermelon mixture to the refrigerator so
that it softens slightly. This allows the full
flavor of
the watermelon to be enjoyed and makes it easier to
scoop.
Asian Desserts Recipes -
Watermelon Ice Recipe
