Enjoy the Kakigori with fresh, seasonal watermelon! When frozen, you will be able to enjoy a slightly different flavor and texture. The crunchy chocolate in the fluffy ice gives the kakigori a pleasant texture.
Let’s make the syrup. Combine the water and sugar in a pot. Turn on the burner and dissolve the sugar. When it begins to boil, turn the heat to low. And reduce the syrup for 2 to 3 minutes.
Pour the syrup into a pitcher and let it sit to cool. You can adjust the amount of sugar to taste.
Let’s make the watermelon puree. You will be using the rind as a plate so cut off both ends of the wedge. Slice off the flesh and place it onto a tray. Make sure to remove the seeds. If you are a smart or lazy person, use a seedless watermelon instead.
Trim off the top of the rind.
Place the watermelon into a bowl. Add about half of the syrup. And crush the flesh with a balloon whisk.
Place the puree into an ice mold. Place the mold in the freezer for over half a day to freeze it completely. Chill the rind in the fridge or freezer to help avoid melting the ice.
Let’s make the watermelon kakigori with the shaved ice maker. Place the frozen puree into the work bowl and cover. The puree takes a longer time to freeze completely since the extra sugar was added.
Shave the watermelon onto the chilled rind. Occasionally adjust the shape and continue to shave the watermelon.
Top with the chocolate chips that represent watermelon seeds.
The condensed milk goes great with watermelon so drizzle it over when the kakigori isn’t sweet enough.
Adding the syrup to the puree means that you don't have to pour more over the ice so it is easy to make a pretty shape.
Watermelon will help to combat the heat and relieve your fatigue so it is a great fruit for summer dessert.