Watermelon Ice (1919) ★★★★

This is one of the few watermelon recipes I could find that was NOT for pickling the rind. Apparently that was a popular thing back in the day, because I've never seen a recipe for pickled watermelon rind in a modern cookbook.

Original Recipe:
Cut a watermelon in halves, scoop out the entire center, taking out the seeds; chop in tray; add a cup of sugar. Pack the freezer, turn a few minutes. It will be like soft snow and delicious.

The Verdict:
This was alright. Not amazing, but not bad either. I just diced my watermelon, but I think pureeing it in a food processor would have really improved the "soft snow" texture. I bet you could even do this in an ice cream maker for a nice soft-serve consistency.

Modernized Recipe:
(Adapted from Vaughan's Vegetable Cook Book)

1/2 WATERMELON, chopped
1 cup SUGAR

1. Roughly chop the watermelon. Remove the seeds. Save the rind if you want to make a nice presentation.
2. In a food processor, puree the watermelon and the sugar.
3. Use an ice cream maker or freeze in a 9x13 pan, scraping every 30 minutes or so with a fork until all the liquid is frozen.

Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.


  1. Hi Anje - couldn't find your contact email on your blog. I just wanted to let you know that I’ve nominated you for the Sunshine Award! Here's my post if you'd like to check it out:

    Don’t feel bad if you can’t post about it. No one wants this award to turn into a chain letter. I just wanted to let my readers know that I think you are awesome!

  2. My mom makes watermelon pickles. They're pretty good. Sweet and sour.