Watermelon Sundae Recipes

WATERMELON SUNDAES

Steps:

• In a blender or food processor, combine the watermelon, honey and cinnamon; cover and process until chunky. Serve over ice cream.

BEST WATERMELON SLUSHIE

Steps:

• Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.

4-INGREDIENT WATERMELON SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

GRILLED WATERMELON SUNDAE

Steps:

• Syrup:
• Add the lime juice, zest, honey, cayenne and salt to a small bowl. Whisk everything together until incorporated.
• Watermelon:
• Preheat a grill to medium-high heat.
• Grease the grill with nonstick spray.
• Add the watermelon slices to the grill and cook for 2 to 3 minutes per side. Brush the triangles with the syrup during the last minute of cooking. Transfer the watermelon from the grill to ice cream bowls and top them with generous scoops of vanilla ice cream. Drizzle the remaining syrup over the ice cream. Garnish with some whipped cream and sliced mint leaves and serve.

WATERMELON SUNDAE

Steps:

• Blend cheeses, milk, sugar, rum, zest, vanilla, and salt in a blender until smooth, about 1 minute. Add cream and blend until just combined, about 5 seconds.
• Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
• Put scoops of ice cream on watermelon slices and top with chocolate shavings.

MERRY BERRY SUNDAE

Steps:

• Place the strawberry, huckleberry and dark cherry ice cream in a serving dish. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and top the ice cream with a mound of it. Decorate with the mixed berries and Candied Cranberries.
• Press the gingerbread people into the ice cream and marshmallow cream, then drizzle over the Green Ganache and Red Ganache. Finish decorating the sundae with the mint sprigs and a cherry on top.
• Place a sheet of parchment paper on a sheet pan.
• Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
• Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
• Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.
• Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
• Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.