Reclaiming the Summer Ice Treat
I used to think watermelon was just for biting into, messy and sweet. But last week, I cut a thick wedge, barely taking a moment to appreciate the bright pink scent—the one with a whisper of cucumber. It hit me, isn’t it odd how watermelon remembers summer more with its juice and heat, but what if cold could play a part too? No ice granules, no syrup—just pure, frozen watermelon that shatters crisp and refreshing. It’s funny how I’ve spent years chasing complicated desserts, and here’s this simple blend that makes me feel like I’m 12 again, sitting on the porch with a cold slab in my hand. Sometimes the best things are short, sweet, and cold enough to make you forget about everything else for a minute.
Frozen Watermelon Slab
Ingredients
Equipment
Method
- Cut ripe watermelon into 1-inch cubes and measure out 4 cups. Place the chunks into a blender.
- Puree the watermelon on high speed until smooth and uniform, with no large chunks remaining. Pour the watermelon puree into a large mixing bowl or shallow dish.
- Arrange a baking sheet or large flat dish evenly and pour the watermelon puree onto it, spreading with a spatula to create an even layer about 1-2 inches thick. Place the dish in the freezer.
- Freeze the watermelon for approximately 2 hours, or until the edges are firm and the surface appears frosty. Check periodically for a solid, icy texture with visible cracks on the surface.
- Remove the frozen watermelon block from the freezer. Use a sharp knife to break it into shards or smaller chunks. Serve immediately, enjoying its crisp, icy texture.
Notes
It’s weird how some recipes sneak back into your life without warning. No fuss, just watermelon and a little patience. Came for the heatwave, stayed for the memories.
