Mexican watermelon ice

So, summer is drawing to a close. I first realised this when I saw plants and bushes slowly shrivelling, ready to turn into skeletons, marvelled at apple and pear trees already heavy with fruit, and experienced the crunch of brown leaves under my feet. Actually, it dawned on me even sooner: when my brother got his ‘A’ level results, I started seeing ‘back to school’ notices everywhere, and somebody invited me to an end-of-summer ball.

This simple, 3-ingredient watermelon ice is typical of what you would buy from a street vendor in Mexico. Everywhere in Mexico you see vendors proffering fresh fruit, from the mundane to the paradisiacal. The fruit may be peeled, sliced and ready to eat, or pureed and blended with mineral water for liquid refreshment, or even poured over crushed ice and served as a slush in a wax-paper cone. Whatever the form, the basic notion is essence of fruit. Watermelon ice is delicious served with cookies for a dessert: Mexican wedding cookies (available in some delis), lime cookies or chocolate cookies are all ideal.

The tequila is optional, but it does more than add flavour: the alcohol prevents the mixture from freezing so solid that you can’t spoon it out without completely defrosting it. You can use cantaloupe, honeydew or any other type of melon in this recipe, or even substitute mangoes or berries. However, the watermelon gives it a richly seductive, sinful scarlet colour. And why not? This may be your final fling of the summer: the sunny season’s last hurrah. Until next year, of course…. Serves 4.

4 lb/ 2 kg ripe watermelon (weight after removing rind and seeds)
2 oz/ 50g to 3 oz/ 75g caster (superfine) sugar, depending on the fruit’s sweetness
3 tablespoons tequila (optional)

1.    Roughly dice the watermelon and puree it in a food processor.
2.    Transfer the puree to a large bowl. Stir in the sugar to taste, and the tequila, if using. Mix well to dissolve the sugar.
3.    Place the fruit mixture in the freezer and chill for about 2 hours, or until it begins to freeze around the edges and across the top.
4.    Remove from the freezer and whisk to break up and mix in the ice crystals. Return to the freezer and chill for about 2 hours more.
5.    Once again, remove from the freezer and whisk again, breaking up the ice crystals and remixing into an evenly granulated mixture. Cover with a plastic wrap and return to the freezer until frozen through – from another 2 to 3 hours, up to several days.
6.    Remove from the freezer 45 minutes before serving so that the ice softens enough to spoon it out. Serve in attractive glasses, sundae dishes or paper cones.

Advertisements