Sonoran Sunset Watermelon Ice

“If you didn’t think watermelon and cilantro could go together in a dessert, this recipe will give you a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair.” —Jeanne Holt, Mendota Heights, Minnesota

Sonoran Sunset Watermelon IcePhoto: Taste of Home
Servings Prep Time Cook Time
6 15minutes + cooling 10minutes + freezing
Servings Prep Time
6 15minutes + cooling
Cook Time
10minutes + freezing
  1. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Cool completely.
  2. Puree watermelon in a blender. Transfer to a large bowl; stir in sugar syrup and remaining ingredients. Refrigerate until cold.
  3. Pour watermelon mixture into cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer to freezer containers, allowing headspace for expansion. Freeze 4 hours or until firm.
Recipe Notes

Nutrition Facts

1/2 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 246mg sodium, 26g carbohydrate (24g sugars, 0 fibre), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.