Chef Cal Stamenov of Bernardus Lodge created this recipe for a Kids' Chef Walk at our Carmel Valley Farm Stand. Using seedless watermelons is easiest, or get the kids to help seed the melon!
|6 cups||watermelon juice|
|Juice of 1/2 lemon|
|1 1/3 cups||Sugar|
To make watermelon juice, purée chunks of melon in a blender or food processor until smooth.
Place all ingredients in a large bowl and whisk until the sugar dissolves. Transfer the mixture to a wide, shallow container. Cover with plastic wrap and freeze overnight.
To serve, scrape the surface with a fork to fluff the watermelon ice. Divide between shallow dishes and serve immediately.