Definitely decrease the syrup content and it is plenty sweet. I used 1 1/4 c simple syrup and added an extra Tablespoon of lime juice for tartness. I did not strain this as others suggested and it was fine. The few white seeds I missed were floating at the top of the food processed watermelon, and I simply skimmed them off. For best consistency, make in an ice cream maker, then freeze in a tightly covered container for 2-3 hours, opening to stir a few times while freezing. Plan to eat that day. If you freeze this overnight it becomes fairly hard and the texture is that of italian ice. Overall a nice inexpensive and simple recipe and a great way to use up extra watermelon!
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Definitely decrease the syrup content and it is plenty sweet. I used 1 1/4 c simple syrup and...