Recipe | Ginger Watermelon Italian Ice

Ginger Watermelon Italian Ice
Every August, the same things happens. I suddenly realize that summer is winding down. Fall is right around the corner. And then I freak out.

“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?

Ginger Watermelon Italian Ice on Spoon
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.

Ginger Watermelon Italian Ice
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.

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Ginger Watermelon Italian Ice

Prep Time

2 hours

Total Time

2 hours




  • 1 c. water
  • 1 c. granulated sugar
  • 3 oz. ginger root, peeled and cut into thick slices
  • 6 c. chopped seedless watermelon
  • 2 tbsp. fresh lemon juice


  1. Combine water, sugar, and ginger in a medium saucepan over medium-high heat, stirring often. Once syrup comes to a boil, reduce heat to low; simmer for 10 minutes. Remove from heat and allow to cool. The longer you allow the mixture to cool, the more ginger-y the Italian ice will be. Discard ginger or use it to make candied ginger.
  2. Puree syrup, watermelon, and lemon juice in blender or food processor. Refrigerate watermelon mixture for about an hour (you can leave it right in the blender jar or food processor bowl).
  3. Pour watermelon mixture into ice cream maker and churn according to manufacturer’s instructions. Transfer to airtight container and freeze for about 2 hours before serving.


Do you ever buy Blenheim Ginger Ale? (Have we discussed this before?) It is the gingeriest (it’s a word!) thing in existence. I make a cranberry sauce with it–so good! So gingery!

I do the same thing. I start to panic when the farmers market start to thin out of my favorite produce, like apricots that you pretty much can’t get out of season. I love this granita! And I love that it’s dairy free.

We’re lucky to have a long growing season here, but I found myself freaking out ever-so-slightly when I went to the farmers market this weekend and all the booths were starting to have fall veggies alongside the summer ones.

This looks divine. I am going to buy an icecream maker this week. And ginger also helps clear skin from what I hear. So a great food habit to start with children before they hit their teens.

Happy Summer Eating!


Never thought of mixing watermelon and ginger (=
I did it a little different. I made a single serving by freezing the water melon first then blending it with a few pieces of candied ginger and a splash of lemon juice. Super yummy (=

That looks so refreshing! I love adding ginger to everything too, but I’ve never tried it with watermelon. I love how watermelon can pair so well with spicy or strong flavours though, so I bet the ginger works really well in this recipe! Also, I’ve definitely started to feel the pressure in getting enough use of summer produce before its gone – I haven’t had my share of local corn or garden tomatoes yet!

I’m definitely making some corn recipes this weekend! Unfortunately, local corn hasn’t been very good this year because we’ve had a lack of rain. But I’ll take what I can get!

I’m in love with the spoons and paper cups! SO cute. I am exactly the same about summer. I practically hiss when teacher and parent friends talk about kids going back to school, or when my Austen book club starts planning the Christmas party in August. I’ve eaten plenty of watermelon and corn this summer, fortunately, but I always miss them so much come fall and the long winter. This ice looks amazing!

You can probably make this without an ice cream maker too. Cut up watermelon and put it in a zip-loc bag in the freezer. Make sure the sugar/water/ginger mixture has cooled completely. Add all ingredients in blender. You might have to play around with the proportions to get the right consistency. Or you can have a wonderful smoothie too!

Sounds delicious! Water melon is in season in South Africa and I can’t wait to try it!
Is there a possibility of replacing the sugar with something more natural?

Have a great fall!

I made this tonight & found the ginger had mellowed so much in the syrup that I just blended into the mixture, turned out terrific. I think I would like to try again & use basil as well, Thanks,

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