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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
  • Total Time
    Prep: 15 min. + cooling Process: 10 min. + freezing
  • Makes
    6 servings


  • 1/2 cup sugar
  • 1/4 cup water
  • 4 cups cubed seedless watermelon
  • 3 tablespoons lime juice
  • 2 tablespoons pomegranate juice
  • 1 tablespoon minced fresh cilantro
  • Dash salt


  • In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Cool completely.
  • Puree watermelon in a blender. Transfer to a large bowl; stir in sugar syrup and remaining ingredients. Refrigerate until cold.
  • 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.
Nutrition Facts
1/2 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 246mg sodium, 26g carbohydrate (24g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

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  • Stacia
    Aug 13, 2020

    This recipe is delicious and very refreshing in the summer heat. I used only about 1/3 of the sugar syrup, and I found it more than enough. One time, I didn’t have time to make the syrup, so I just used 2 Tbsp of honey, which worked beautifully. I had a friend over who hates cilantro, so I tried it with some Mohito mint that I have growing in my garden, and it was a great substitute. I don’t own an ice cream maker, but I do have a Vitamix, which makes terrific soft serve from frozen fruit. I used frozen watermelon, and it worked like a charm. Thanks so much for this wonderful recipe - it has become my go-to summer treat!