Recipe Instructions:
1 mini seedless watermelon
1 lime
1 pinch sea salt
1/4 cup maple syrup
1/2 cup half and half, preferably organic
Directions
Slice watermelon in half. Scoop out the flesh from one of the halves. Puree approximately 3 cups of watermelon in your blender so that you end up with 2 cups of liquid. If you end up with too much, set aside the excess for later; if you have too little, add more to your blender until you have 2 cups of puree.
Pour the watermelon puree into a pot on the stove. Add the juice of 1 lime, your pinch of salt, and your maple syrup. Bring to a boil and allow to cook over medium high heat until the liquid has reduced by just over 1/2, so you have 1 cup of syrup left (this will take about 15-20 minutes, but watch so it doesn't reduce too much). Remove from heat and set aside to cool.
Scoop out another (approx.) 2- 2 1/4 cups of watermelon and blend so that you have 1 1/2 cups of puree. Add your cooled syrup so that you have 2 1/2 cups total liquid; then add your half and half to bring the total liquid to 3 cups. Blend until smooth. Taste and adjust your seasonings: add a little more lime or salt or sweetener, if you desire, and blend again.
Pour your liquid into your ice cream maker and proceed to freeze according to your manufacturer's instructions.
