How to Freeze Watermelon Pulp for Winter: Recipe + 10 Step-by-Step Photos

A juicy watermelon isn't just for enjoying, it can also be used to make a variety of desserts: fillings, smoothies, and creams. Frozen watermelon pulp also makes an excellent sorbet, if you choose the right proportions of ingredients.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 10 min
Time in the kitchen: 10 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Freezing watermelon pulp Thawing them in individual cubes can be a real challenge. The juicy cubes will constantly try to stick together. And after thawing, they'll release their juices quite quickly.

It's best to puree the watermelon for freezing. Sugar will help extend the shelf life of your preserves, even if the watermelon is initially very sweet. Lemon, in turn, will lighten the pulp and prevent it from discoloring when the watermelon juice comes into contact with air.

Recipe with step-by-step photos

How to freeze watermelon pulp for the winter?

Ingredients

Servings

Watermelon

4 kg
Sugar

200 G
Lemon

1 pcs

Preparation

Step 1

Cut the watermelon. Trim off all the rinds. Remove the black seeds. You can leave the white ones. They won't affect the flavor of the puree and won't form hard, sharp shards in the mixture.

Step 2

Cut the watermelon pulp into cubes.

Step 3

Place all ingredients in a blender and blend until the sugar is completely dissolved and the puree is smooth.

Step 4

Pour the watermelon puree into a freezer-safe container. Remove any missing black seeds with a fork or a small sieve. Freeze uncovered in the freezer, then transfer the puree to a lidded container and store for up to a year.

Quick Watermelon Sorbet

The prepared watermelon puree can be turned into a smooth ice cream using a regular fork. Once the mixture has set, stir it to break up the ice crystals and return it to the freezer. Repeat 3-4 times. This smooth, cold treat can be served as a standalone dessert any time of year.

Make different blanks

Use about ½ cup of sugar for every 1-1.5 kg of watermelon. Blend everything thoroughly to distribute the sweetener. If desired, substitute syrup or stevia of your choice. Alternatively, use orange, pineapple, or other fruit juices instead of sugar for a different flavor.

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