Frozen Melon With Crushed Raspberries and Lime
- Total Time
- 15 minutes, plus 4 hours’ freezing
- Rating
- Comments
- Read comments
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Ingredients
- 4cups/640 grams cut melon, such as cantaloupe, watermelon or charentais, or a mixture (buy it precut, or remove the rind of a whole melon and cut into 2-inch chunks to get 4 cups)
- ½cup/120 milliliters fresh lime juice, plus more as needed
- 2tablespoons granulated sugar, plus more as needed
- 6ounces/90 grams raspberries
- 1tablespoon finely grated lime zest
- Sumac (optional)
- Flaky sea salt (optional)
Nutritional analysis per serving (6 servings)
69 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 1 gram protein; 374 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
- Step 2
Add ½ cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
- Step 3
Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it’s solid enough to scrape again.
- Step 4
If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.
Private Notes
Comments
I made this with watermelon and added a little cayenne pepper - adds some really nice flavour, definitely would recommend.
Experimented with a variation of this but wanted a creamier gelato texture. Froze chunks of watermelon w/ juice then semi-defrosted it & combined with frozen banana, unsweetened coconut flakes, walnut pieces and a teaspoon of maple syrup. Pulsed in blender but kept it thick, not like a smoothie. It was a great, healthier alternative to the high fat, high sugar gelato I usually eat. Thanks for reminding me to pick up watermelon today and make it again.
I added Tajin and it was amazing.
I fixed this today, using a very, nice ripe cantaloupe. I substituted Splenda in exact proportions, and will next time add a bit more to the lime juice. It was a touch sour. I froze mine in a glass Pyrex 5x8 pan, in my chest freezer. It froze solid in an hour. This makes a good diabetic frozen dessert.
A really refreshing way to use up the half-watermelon we had left over. I splashed a little honey bourbon in to sweeten and round out the taste--worked nicely! I imagine a lot of liqueurs would work well here too.
Made exactly as written, and 12/10 incredible. (FYI, It took 4 hours to freeze in an 8x8 container)
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