Littlemafias Watermelon Ice Recipes

Steps:

• In a microwave-safe bowl, sprinkle gelatin over water; let stand 1 minute. Microwave on high for 40 seconds. Stir and let stand until gelatin is completely dissolved, 1-2 minutes. , Place lime juice, honey and gelatin mixture in a blender. Add 1 cup watermelon; cover and process until blended. Add remaining watermelon, 1 cup at a time, processing until smooth after each addition., Transfer to a shallow dish; freeze until almost firm. In a chilled bowl, beat with an electric mixer until mixture is bright pink. Divide among 4 serving dishes; freeze, covered, until firm. Remove from freezer 15-20 minutes before serving.

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 large bowl, dissolve sugar and gelatin in boiling water; set aside. Place watermelon in a food processor; cover and puree. Stir into gelatin mixture. , Pour into an ungreased pan. Cover and freeze overnight. Remove from the freezer 15 minutes before serving; scrape ice with a fork. Serve in paper cones or serving dishes.

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.

Steps:

• In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours.

Steps:

• Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
• Run hot water over ice pop molds for a few seconds to unmold.

Steps:

• In a saucepan, heat watermelon juice, lemon juice and sugar until sugar is dissolved. Do not boil!
• Cool, then pour mixture into plastic tub.
• Put into freezer; stir mixture every 20 minutes until frozen, about two hours. Cover. Store in freezer.
• Spoon the ice into individual serving bowls.

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.

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.

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.