Frosty Summer Watermelon Cooler Recipes

Steps:

• PREP: Chop fresh watermelon into 1-2 inch chunks and place in ziploc bag to put in freezer. Ideally prep the night before and let freeze overnight but 4-5 hours freezer time should do the trick. .
• 1. Combine sugar, mint, and 4-5 squeezed limes in a heat-safe bowl, stirring ingredients together. Let mixture sit for 10-15 minutes.
• 2. Boil 1 cup of water. Add boiled water to sugar mixture, stirring well until sugar has dissolved completely. Let simple syrup mixture sit for another 10 minutes and put to the side.
• 3. In a blender, pre-blend 2-3 cups frozen watermelon and 2 cups ice until slushy. Add,.
• - 1 1/2 cups tequila.
• - leaves of 2-3 mint sprigs.
• - leaves of 1-2 basil sprigs.
• - Juice of 3-4 limes.
• - 2 oz of orange juice.
• - 4-5 oz of homemade simple syrup to taste.
• 4. Blend until fully combined, add ice to reach desired consistency. Garnish with a mint leaf and fresh lime wedge.
• *ingredients above yield approximately 2-3 blender batches.

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Steps:

• Blend watermelon cubes in a blender until smooth. Chill before serving.

Steps:

• Place all ingredients into a blender. Blend and serve.

Steps:

• In a blender or food processor bowl combine the watermelon and the 1/3 cup syrup. Cover and blend or process until smooth. Press mixture through a fine mesh sieve into a medium bowl; discard pulp. Cover and refrigerate mixture at least 2 hours or up to 24 hours.
• To serve, add ice cubes to ten 12-ounce glasses. Pour enough watermelon mixture into glasses to fill half full. Add enough carbonated water to fill glasses. If desired, sweeten individual servings with additional syrup; stir to dissolve syrup. Makes 10 servings.
• Watermelon Ice Cubes:.
• Use these cubes to keep coolers cold without thinning outflavor. Cut 1-inch cubes from watermelon flesh. Place the melon cubes in a single layer in a 15x10x1-inch baking pan. Freeze for 1 to 2 hours or until firm. If storing longer than 4 hours, transfer cubes to a self-sealing plastic freezer bag or freezer container and freeze until ready to use.