Best Watermelon Bars Recipes

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FROZEN WATERMELON-LIME BARS



Frozen Watermelon-Lime Bars image

The combination of condensed milk and lime gives this dessert a bit of tropical flair.

Provided by Ian Knauer

Categories     Milk/Cream     Ice Cream Machine     Dairy     Fruit     Dessert     Picnic     Kid-Friendly     Frozen Dessert     Lime     Melon     Watermelon     Spring     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 12

For Watermelon Sorbet:
1 (2 1/2-pounds) piece of watermelon
1/2 cup sugar
2 tablespoons fresh lime juice
1 tablespoon tequila
For Lime Semifreddo:
1 (14-ounce) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
1/2 cup chilled heavy cream
Equipment:
An ice cream maker

Steps:

  • Make watermelon sorbet:
  • Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
  • Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
  • Add sugar, juice, and tequila to purée and blend 30 seconds.
  • Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
  • Make lime semifreddo:
  • Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
  • Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
  • To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.

WATERMELON BARS



Watermelon Bars image

Make and share this Watermelon Bars recipe from Food.com.

Provided by KC_hockey_chick

Categories     Gelatin

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 9

12 ounces vanilla wafers, finely ground
1/2 cup unsalted butter, melted
5 cups watermelon juice (from about 1/2 of a large watermelon)
1/2 teaspoon lemon zest (from 1 lemon)
1/2 cup fresh lemon juice (from 2 large lemons)
1/2 cup sugar
1/2 cup heavy cream
4 (3 ounce) packets gelatin
1/4 cup confectioners' sugar or 1 cup whipped cream, for garnish

Steps:

  • step 1 Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.
  • step 2 Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.
  • step 3 Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and heavy cream.
  • step 4 Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or "bloom." After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.
  • step 5 Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)
  • step 6 Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners' sugar or a dollop of whipped cream.

Nutrition Facts : Calories 561.7, Fat 25.3, SaturatedFat 12.8, Cholesterol 50.9, Sodium 219.9, Carbohydrate 48.2, Fiber 0.9, Sugar 16.6, Protein 38.3

WATERMELON BARS



Watermelon Bars image

How to make Watermelon Bars

Provided by @MakeItYours

Number Of Ingredients 9

1 box round vanilla wafers (12 oz.), finely ground
1 stick unsalted butter, melted
5 cups watermelon juice (from about 1/2 of a large watermelon)
1/2 teaspoon lemon zest (from 1 lemon)
1/2 cup fresh lemon juice (from 2 large lemons)
1/2 cup sugar
1/2 cup heavy cream
4 small envelopes (1 oz. total) of unflavored gelatin, (see chef's note)
1/4 cup confectioners' sugar or 1 cup whipped cream, for garnish

Steps:

  • step 1 Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.
  • step 2 Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.
  • step 3 Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and heavy cream.
  • step 4 Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or "bloom." After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.
  • step 5 Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)
  • step 6 Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners' sugar or a dollop of whipped cream.

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