
Ginger Watermelon Italian Ice
User Reviews
5.0
3 reviews
Excellent

Ginger Watermelon Italian Ice
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A refreshing Italian ice made with fresh watermelon and ginger. Adapted from Watermelon Sorbetto from The Ciao Bella Book of Gelato & Sorbetto by F.W. Pearce & Danilo Zecchini.
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Ingredients
- 1 cup water
- 1 cup white sugar (organic for vegan-friendly)
- 3 oz ginger root peeled and cut into thick slices
- 6 cups seedless watermelon chopped
- 2 tbsp fresh lemon juice
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Instructions
- Combine water, sugar, and ginger in a medium saucepan over medium-high heat, stirring often. Once syrup comes to a boil, reduce heat to low; simmer for 10 minutes. Remove from heat and allow to cool. The longer you allow the mixture to cool, the more ginger-y the Italian ice will be. Discard ginger or use it to make candied ginger.
- Puree syrup, watermelon, and lemon juice in blender or food processor. Refrigerate watermelon mixture for about an hour (you can leave it right in the blender jar or food processor bowl).
- Pour watermelon mixture into ice cream maker and churn according to manufacturer's instructions. Transfer to airtight container and freeze for about 2 hours before serving.
Nutrition Information
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Calories
140kcal
(7%)
Carbohydrates
36g
(12%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
4mg
(0%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
649IU
(13%)
Vitamin C
11mg
(12%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
Calories | 140kcal | 7% |
Carbohydrates | 36g | 12% |
Protein | 1g | 2% |
Fat | 1g | 2% |
Saturated Fat | 1g | 5% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 1g | 5% |
Sodium | 4mg | 0% |
Potassium | 176mg | 4% |
Fiber | 1g | 4% |
Sugar | 32g | 64% |
Vitamin A | 649IU | 13% |
Vitamin C | 11mg | 12% |
Calcium | 11mg | 1% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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