Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

After a hot and spicy Thai meal, the only thing more refreshing than ice cold watermelon is this watermelon ice. Making it is simplicity itself.


  • 90 ml/6 tbsp caster (superfine) sugar
  • 105 ml/7


  1. Put the sugar, water and lime leaves in a pan. Heat gently until the sugar has dissolved. Pour into a large bowl and set aside to cool.
  2. Cut the watermelon into wedges with a large knife. Cut the flesh from the rind, remove the seeds and chop.