Watermelon Ice & Honeydew Melon Ice

The summers here in Memphis are so brutal that it makes us want to climb up into our tiny freezer and stay there until the middle of October. Our new favorite way to combat the heat is homemade fruit ice desserts. They are extremely simple to make, but they do require you to have two key pieces of equipment: a food processor and an ice cream maker.

1 melon

1/4 - 1/2 cup sugar

pinch of salt

1/2 a lemon or lime (juiced)

Halve the melon using a sharp knife. Using a large spoon, scrape the flesh out of the melon and into your food processor. Once the melon halves are clean, put them into the freezer. You will use the rind to serve your dessert. Add the sugar, salt and lemon to the flesh. The amount of sugar you use will depend upon how sweet you like your dessert. I'd say no less than 1/4, but no more than 1/2 cup of sugar. Turn on the food processor and let it run until the melon mixture is smooth. Turn your ice cream maker on then pour the melon mix into it. (If you put the melon mix into the freezer bowl before turning on the ice cream maker, it will freeze to the sides of the bowl. I know, I have made that mistake.) Allow the ice cream maker to run for about 20-25 minutes until it has nearly doubled in volume. Transfer to an plastic container and stick it in the freezer. Take it out of the freezer for about 5-10 minutes before serving. Scoop into your frozen melon rinds and enjoy. Your hands are all cold from the frozen rind as you slurp down the melon ice; it's a combo that is sure to result in the tastiest brain freeze ever.