Yellow Champagne watermelon, mint, and lime ice blocks
The summer heat we have here in the sub-tropical antipodes can be oppressing. Fortunately, there is no shortage of amazing fruit to offer some respite from the heat.
In our food box this week, we received a fantastic yellow champagne watermelon. At first it looked like a less than inspiring watermelon – kind of a dulled pink – but tasting it made clear it was something special: super sweet and juicy. Though, as it came pre-cut for us, it seemed like a good idea to put it to use immediately, so we made some watermelon, mint, and lime ice blocks. It’s super easy, but you’ll need a blender or food processor (I used a blender), and some ice block moulds (or MacGyver your own). I filled twelve ice block moulds with a capacity of 1/4 cup each, so if you use these quantities, plan for about 3 cups of ice block mix. Here’s the recipe.
Watermelon, mint, and lime ice blocks
- Watermelon, chopped-ish, seeds removed x 3 cups
- Water x approx. 1/3 cup
- Lime juice, fresh x one half or whole lime
- Mint, fresh x approx. 1/2 cup
- Rice malt syrup x 3 tbsp*
1. Put all the ingredients into a blender or food processor, and blend for as short an amount of time as you can until it’s smooth and juicy, and the mint is finely chopped. (If you blend for too long, the friction from the spinning blades may heat the juice, which is not preferable.)
2. Pour the mix into your ice block moulds and freeze. That’s it!
These are seriously delicious and especially good for hot, summer afternoons.
*You could use any viscous syrup (e.g. maple, agave), but I went with rice malt syrup as it tends to impose less of its own flavour. You could also make up a sugar syrup by heating the water and dissolving 3 tbsp of sugar in it, then leave it to cool before proceeding with the ice blocks.