Watermelon Raspberry Paletas Recipes

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WATERMELON RASPBERRY PALETAS



Watermelon Raspberry Paletas image

Savor the flavors of summer with these sweet, dripless Watermelon Raspberry Paletas! This simple and delicious Watermelon Raspberry Paletas recipe features pureed raspberries and watermelon-flavor JELL-O Gelatin.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 8 frozen pops.

Number Of Ingredients 8

1 cup raspberries, rinsed
2 tablespoons lime juice
1 pkg. (3 oz.) JELL-O Watermelon Flavor Gelatin
1/2 cup sugar
2 cups boiling water
8 (3 oz.) disposable paper or plastic cups
8 wooden pop sticks
aluminum foil

Steps:

  • Combine raspberries, lime-juice and sugar in a blender container. Blend until smooth. Run mixture through a fine mesh strainer into a pitcher. Set aside.
  • Dissolve gelatin in boiling water; cool for 5 min. Stir in raspberry mixture.
  • Pour mixture into paper cups and cover with a small piece of aluminum foil. Insert wooden sticks in the middle of each cup, puncturing the aluminum foil to stay upright. Freeze 4 hours to overnight.
  • Peel off disposable cup and enjoy.

Nutrition Facts : Calories 100, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.9994 g, Sugar 0 g, Protein 1 g

RASPBERRY-MELON PALETAS



Raspberry-Melon Paletas image

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen popsicles.

Yield Makes 8

Number Of Ingredients 5

1/2 (3-pound) cantaloupe
1/2 pint fresh raspberries
1 cup simple syrup
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar

Steps:

  • Remove skin and seeds from half of a 3-pound cantaloupe. Purée flesh with 1/2 pint fresh raspberries, 1 cup simple syrup, 2 tablespoons fresh lemon juice, and 2 tablespoons unseasoned rice vinegar until smooth.
  • Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.

WATERMELON-RASPBERRY SMOOTHIE



Watermelon-Raspberry Smoothie image

Few things taste more like summer than a sweet, ripe watermelon. If you're looking for a refreshing thirst-quencher, try a watermelon smoothie. Freezing your fruit and not adding ice will eliminate the possibility of a watery smoothie.

Provided by lutzflcat

Categories     Drinks Recipes     Smoothie Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 ¾ cups skim milk
½ cup water
3 cups frozen 1/2-inch seedless watermelon cubes
½ cup fresh raspberries
½ cup low-fat Greek-style yogurt (such as Fage®)
1 teaspoon freshly squeezed lime juice
4 sprigs fresh mint
4 small slices (0.5 oz) watermelon

Steps:

  • Combine milk, water, frozen watermelon, raspberries, yogurt, and lime juice in a blender in that order; blend until smooth. If your blender is struggling to blend the frozen fruit, add a bit more water, pulse a few times, and blend until you reach the consistency you like.
  • Pour into 4 glasses and garnish with mint sprigs and watermelon wedges. Serve immediately.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 18.2 g, Cholesterol 3.6 mg, Fat 1 g, Fiber 1.6 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 56.5 mg, Sugar 15.1 g

WATERMELON-RASPBERRY LEMONADE



Watermelon-Raspberry Lemonade image

This simple drink is awesome on a hot day. You can also add in a shot of rum, gin, or vodka for a fun adult cocktail. Serve over ice.

Provided by RainbowJewels

Categories     Drinks Recipes     Lemonade Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

1 cup water, divided
⅓ cup white sugar
6 cups cubed seedless watermelon
½ cup red raspberries
½ cup fresh lemon juice

Steps:

  • Combine 1/3 cup water and sugar in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove simple syrup from heat to cool.
  • Place watermelon, raspberries, and remaining water together in a blender; pulse until smooth. Pour watermelon mixture into a frosted pitcher; stir in simple syrup and lime juice. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 21.1 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.3 g, Sodium 2.1 mg, Sugar 18.1 g

GINGERY WATERMELON PALETAS



Gingery Watermelon Paletas image

Provided by Susan Spungen

Categories     Freeze/Chill     Low Fat     Kid-Friendly     Quick & Easy     Yogurt     Low Cal     Frozen Dessert     Watermelon     Summer     Bon Appétit     Small Plates

Yield Makes 10 servings

Number Of Ingredients 8

4 cups cubed seedless watermelon (from about half a 5-pound watermelon)
1/4 cup plain 2% fat or whole Greek yogurt
1 teaspoon finely grated peeled ginger
Pinch of kosher salt
1/3 cup (or more) sugar
1 tablespoon (or more) fresh lime juice
Special Equipment
Ten 3-ounce ice-pop molds and wooden sticks

Steps:

  • Purée watermelon, yogurt, ginger, salt, 1/3 cup sugar, and 1 tablespoon lime juice in a blender until smooth. Add more sugar and lime juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.)
  • Divide purée among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.
  • DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.

WATERMELON-RASPBERRY GRANITA



Watermelon-Raspberry Granita image

Provided by Food Network Kitchen

Time 4h25m

Yield 4 servings

Number Of Ingredients 4

1 pint raspberries
1/2 cup sugar
4 cups cubed seedless watermelon
Juice of 1 lime

Steps:

  • Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
  • Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
  • Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

WATERMELON-RASPBERRY BREAKFAST POPS



Watermelon-Raspberry Breakfast Pops image

You don't always have to drink your breakfast when there's a morning time crunch. Try one of these super-refreshing frozen pops instead. At just 110 calories each, they are the perfect partner for your favorite energy bar. Or roll one in toasted coconut or cocoa nibs and enjoy it solo.

Provided by Food Network Kitchen

Time 8h10m

Yield 4 servings

Number Of Ingredients 7

1 cup raspberries
1 cup cubed seedless watermelon
1/3 cup coconut milk (shake well before opening)
3 tablespoons honey
Juice of 1 lime
Pinch kosher salt
Toasted coconut or cocoa nibs, for serving, optional

Steps:

  • Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
  • Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired.
  • The pops will keep in the freezer for up to 2 weeks.

Nutrition Facts : Calories 110 calorie, Fat 4 grams, SaturatedFat 3.5 grams, Sodium 65 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 1 grams, Sugar 17 grams

WATERMELON AND RASPBERRY SALAD



Watermelon and Raspberry Salad image

Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

One 4 1/2-pound piece watermelon, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
1 pint fresh raspberries
Juice of 1 lemon
1/4 cup sugar
Vanilla ice cream, for serving (optional)

Steps:

  • Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

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