625ml (2 1/2 cups) fresh watermelon juice
100g (1/2 cup) sugar
20g (3 tbsp) cornstarch
150g (1 cup) watermelon pieces – finely chopped
250ml (1 cup) whipping cream – 1 cup, chilled
Red food color
In a pot add the watermelon juice, sugar, cornstarch, watermelon pieces and cook until starts boiling stirring constantly. Let it simmer on low flame for about 1-2 minutes.
Let it cool the syrup and leave in the fridge for 1-2 hours.
In a bowl mix the whipping cream, add the syrup and a few drops of the food color.
Mix with a mixer altogether and leave in the freezer for 2-3 hours.
Mix with a spatula and with the mixer again. Transfer the mixture into the plastic bowl and leave it in the freezer for 7-8 hours.
Serve with watermelon pieces.