I’m going to be honest. This recipe came about because my watermelon sorbet recipe didn’t turn out quite right, initially. I turned the sorbet into an Italian ice and deliciousness ensued. Adding a bit of orange juice to the slush also takes it up a notch.
The main component that separates frozen desserts is the ice and air content. The best ice creams, gelatos, and sorbets have ice contents that allow them to maintain a creamy, soft texture. Italian ice is, as the name implies, very icy. The ice component far exceeds the sugar matrix component. For this reason, Italian ice is the perfect summer snack.
4 cups of watermelon puree
2 tablespoons freshly squeezed lemon juice
¼ cup of wine
3/4 cup of sugar
3/4 cup of water
Makes 8 servings
- Make a simple sugar by boiling the sugar and water until the sugar dissolves. Then remove from heat.
- Add the simple syrup, watermelon puree, lemon juice, and wine to a blender and blend until incorporated.
- Refrigerate for at least 1 hour.
- Follow directions on your ice cream freezer: Add watermelon mixture to the ice cream freezer.
- After the slushie freezes and thickens place in freezer for at least 2 hours to get colder and to harden.
- Serve by itself or add ¼ cup of the juice of your choice.