Peach and watermelon ice with prosecco

Votes: 1

How to Make Peach Watermelon Ice Cream with Prosecco

Time: 6 hours 30 minutes
Complexity: easily
Servings: 6 - 8

Loose ice pops in a glass aren't just for kids. Make a "grown-up" version that's a delight to indulge in after dinner or just to cool off on a hot summer day. The base of this fruit pop is a mixture of watermelon, Prosecco, Campari liqueur, and lime-flavored simple syrup, frozen in a shallow container and scraped occasionally to create a fluffy texture. Serve each serving with peach nectar and a slice of watermelon garnish, and enjoy the wonderful tropical flavor of this light, intoxicating dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 limes
4 cups diced watermelon + extra wedges for serving
1 cup of prosecco
1/4 cup Campari
1 tbsp. peach nectar
3/4 cup sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lime juice, clearing, bitter Campari, syrup, Watermelon

Cooking the dish according to the recipe:

Using a vegetable peeler, peel the zest from one of the limes in wide strips. Combine the zest with the sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly, to dissolve the sugar. Turn off the heat and let cool to room temperature. Remove the zest strips.
Finely grate the zest of the remaining 2 limes. Squeeze the juice from all 3 limes and blend it with the watermelon, Prosecco, Campari, and simple syrup until smooth, about 1 minute. Pour into a 22x32cm glass baking dish and freeze for 2 hours. Use a fork to scrape any ice crystals toward the center of the dish, then continue freezing, scraping the ice every 45 minutes, until the mixture is set, about 4 more hours.