Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Especially with a hint of rose water, melon ice conjures up Arabian nights, courtyards, fountains. Not bad for something that takes minutes to put together. All else being equal, choose a melon of a color that fits in with the rest of the meal.


  • 1 cup water
  • 1 cup granulated sugar
  • 3 to 4 cups


  • Make a simple syrup by stirring together the water and sugar over moderate heat until the sugar has dissolved. Pour half the syrup into the melon puree, adding the remainder bit by bit until the mixture is sweet enough, which means a touch too sweet to eat at room temperature. Add the lime or lemon juice to taste.
  • Freeze in an ice cream maker, or in a shallow contai