Sonoran Sunset Watermelon Ice Recipes

WATERMELON ICE

Steps:

• Pour water into a small, microwave-safe bowl. Sprinkle gelatin over the water and allow to soften for 2 minutes. Microwave on High for 40 seconds, then stir. Let stand again for 2 more minutes, and stir until smooth.
• Place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey. Pour in the melted gelatin, and process until smooth. Add the watermelon a cup at a time, processing until smooth after each addition.
• Pour the mixture into an 8x8 inch square dish. Place into the freezer and freeze until almost firm. Transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink. Scoop into serving dishes, then return to the freezer and freeze until firm. Remove from the freezer 15-20 minutes before serving.

SONORAN SUNSET WATERMELON ICE

Steps:

• In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Cool completely., Puree watermelon in a blender. Transfer to a large bowl; stir in sugar syrup and remaining ingredients. Refrigerate until cold., Pour watermelon mixture into cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer to freezer containers, allowing headspace for expansion. Freeze 4 hours or until firm.

SWEET WATERMELON ICE [ NATIVE AMERICAN]

Steps:

• Pour the watermelon juice into a shallow glass baking dish. Add the sugar and lemon juice and stir well. Place the dish in the freezer and chill.
• Remove the pan every 1/2 hour and stir. The juice will form light, grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours, depending on the temperature of your freezer. You can also use an ice cream maker, following the manufacturer's directions.
• Serve immediately, or store in the freezer in a covered container up to several weeks.
• Number of servings depend on how hungry you are.

TROPICAL SUNSET COCKTAIL

Steps:

• Pour orange juice, pineapple juice, vodka, lemon-lime beverage, and cherry juice into a large pitcher, in that order. Mix gently.
• Serve over ice, dropping a maraschino cherry or two into each glass.

SUNSET WATERMELON POPSICLES

Steps:

• Cut watermelon into chunks, and puree in a blender until you have 5 cups. Add orange juice and sugar; blend. Pour into popsicle molds and freeze.
• Cooking time is freezer time.
• This recipe will fill two popsicle molds of 10 each.

WATERMELON ICE

Steps:

• Remove rind from watermelon, cut into 2-inch chunks, and remove seeds. Arrange in a single layer on a parchment-lined baking sheet, or in a resealable plastic bag; place in freezer until frozen, about 1 1/2 hours. (Transfer to airtight freezer bags if not using immediately.)
• Place frozen chunks in a food processor; process until smooth. Add sugar, lime juice, and Campari; process until fully incorporated, about 5 minutes, scraping down as necessary. Freeze in an airtight container, at least 2 hours, until firm. Stir if juice starts to separate from ice.

WATERMELON ICE

Steps:

• In a small saucepan simmer water with sugar, stirring until sugar is dissolved. Transfer syrup to a bowl set in a larger bowl of ice and cold water and stir syrup until cold.
• Discard rind from watermelon and cut fruit into 1-inch chunks. In a blender purée watermelon, syrup, and lemon juice and pour through a fine sieve into a 9-inch square metal baking pan, pressing hard on solids. Freeze mixture, covered, until frozen, 6 to 8 hours, and up to 2 days. Just before serving, scrape watermelon ice with a fork to lighten texture and break up ice crystals. Makes about 5 cups, serving 6.