Measuring Cup (wet and dry)
Zester for lime
Plastic Freezer Bag or Freezer Storage Container
*Potsandpans.com, offering trusted brands for every cook, has all your kitchenware and cookware needs and is a proud sponsor of Rachael Ray’s Yum‑o! Cooking Camp.
1 small seedless watermelon (about 5 pounds total weight)
1 cup Blueberry Syrup (recipe below)
1/4 cup fresh blueberries (reserved from Blueberry Syrup recipe below), cut in half
For the Blueberry Syrup:
1 pint blueberries (reserve 1/4 cup for garnish)
1 lime, zest and juice
1 cup granulated sugar
1 cup water
Pinch of salt
- Put all ingredients for the Blueberry Syrup in a small pot; bring to a boil, then simmer until the blueberries burst (about 5 minutes).
- Place a large mesh strainer over a medium. Pour the mixture through a mesh strainer and press the solids with a rubber spatula to squeeze as much pulp out as possible.
- Cut watermelon into 1” thick wedges (each round slice should yield 4 wedges).
- Using a toothpick, poke several holes in each wedge on both sides, then brush Blueberry Syrup on each side of the wedges.
- Lay the wedges flat on a sheet pan lined with parchment paper and press a few fresh blueberry halves, cut side down, into the flesh of each wedge.
- Place the sheet pan in the freezer and allow the watermelon wedges to freeze solid, about three hours.
- Once they are frozen, then they can be stored in plastic freezer bags or storage containers and kept in the freezer for up to two months.