Watermelon Ice Cream
2 servings
30 minutes
Watermelon ice cream is a refreshing dessert that reflects the harmony of pan-Asian cuisine, which values natural flavors and simplicity in preparation. Historically, fruit sorbets were popular in Asia due to the hot climate, and watermelon became an ideal base for such treats because of its juiciness and sweetness. This dessert has a light, refreshing taste with subtle citrus notes that add freshness. Glucose syrup helps maintain a delicate texture, while sugar balances the natural sweetness of watermelon. The ice cream is perfect as a meal finale, especially in summer, and can be complemented with fresh berries or mint leaves to enhance the flavor. Its lightness and naturalness make it an excellent choice for lovers of healthy and fruity desserts.
1
Remove the seeds from the flesh of the room temperature watermelon.
- Watermelon: 220 g
2
Add glucose syrup, lemon juice, and sugar, then puree.
- Glucose syrup: 60 g
- Lemon juice: 10 ml
- Sugar: 15 g
3
Put it in the freezer.
4
Form ice cream balls from the frozen mass.
5
Enjoy your meal!
