“Summer is almost over! I didn’t eat enough corn!”
“Soon it will be fall and I’ve only bought watermelon 3 times!”
“How can it be August and I haven’t used my ice cream maker yet?”
Yes, I freak out about not eating enough corn. Hush! Corn is delicious!
So like clockwork, that happened this month. I realized I haven’t taken advantage of watermelon being in season and that I haven’t made any ice cream. And really, you can never eat enough corn, can you?
Obviously, I had to remedy this! I made a corn salad and then I decided to kill two birds with one stone and make Ginger Watermelon Italian Ice in my ice cream maker. I first discovered the ginger-watermelon combination when I had the idea to use ginger syrup to sweeten underripe watermelon. In general, I’m a big fan of adding ginger to just about anything. I love the spiciness and, being prone to migraine-related motion sickness and nausea, I love the fact that ginger calms my stomach too. (Do you get car sick? Try ginger gum or chews. The stronger the better.) Ginger gives the sweet, mild flavor of watermelon a little bit of a kick.
The nice thing about this watermelon Italian ice recipe is that it’s easily adaptable. Do you have a lot of mint growing in the garden? Add that to the syrup instead of ginger. Basil will work well too. Use plain simple syrup and add the zest from a lemon or lime or two for a more citrusy flavor.
A refreshing Italian ice made with fresh watermelon and ginger. Adapted from Watermelon Sorbetto from The Ciao Bella Book of Gelato & Sorbetto by F.W. Pearce & Danilo Zecchini.
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