WATERMELON SLICES WITH LIME-HONEY SYRUP
Provided by Bobby Flay
Categories dessert
Time 24m
Yield Several servings, depending on size of watermelon
Number Of Ingredients 4
Steps:
- Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.
NO-CHURN WATERMELON ICE CREAM SLICES
What fun to slice into a mini watermelon and reveal luscious watermelon ice cream hidden inside!
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.
- Pour out the juice and reserve 1 1/2 cups for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
- Freeze the watermelon while you make the ice cream.
- Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
- Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
- If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.
WATERMELON MARGARITA SLICES
A very boozy, adult-only watermelon to liven up your next BBQ. The watermelon is infused with tequila and orange liqueur for 2 days prior to slicing.
Provided by RainbowJewels
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Time P2DT10m
Yield 15
Number Of Ingredients 4
Steps:
- Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot.
- Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours.
- Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 67.6 g, Fat 1.1 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 9.8 mg, Sugar 57.4 g
WATERMELON SLICES
Steps:
- In a small bowl, combine ginger, lime juice, and honey. Arrange watermelon on serving platter, and drizzle with lime mixture. Serve immediately.
WATERMELON SLICES
Summertime wouldn't be complete without watermelon--cookies, that is!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 3
Number Of Ingredients 10
Steps:
- Mix granulated sugar, shortening, butter, vanilla, egg and food color in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and salt. Divide dough in half. (If dough is soft, cover and refrigerate until firm enough to handle.)
- Shape each half of dough into a roll about 2 inches in diameter; flatten one side so roll becomes a half circle. Roll rounded side in green sugar. Wrap in plastic wrap and refrigerate, flat side down, at least 4 hours but no longer than 24 hours.
- Heat oven to 375°. Place each roll flat side down; cut into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheet. Gently push a few chocolate chips, point sides down, into each slice to look like watermelon seeds.
- Bake 7 to 9 minutes or until cookies just begin to brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg
WATERMELON SLICES WITH LIME-HONEY SYRUP
Steps:
- Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side-burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill.
- Place watermelon slices on a large platter.
- Drizzle with the lime syrup and garnish with mint, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WATERMELON SLICES
Here's a sweet treat your children or grandchildren will be more than happy to sink their teeth-and their cookin' fingers into. Contributed by Barbara Yoktede of Waukesha, Wiscosnin, it uses gelatin for the "rind" and "flesh"...and chocolate chips for "seeds"! "Our grandkids like to help make these almost as much as eating them," she reports.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 16-20 servings.
Number Of Ingredients 5
Steps:
- Prepare lime gelatin according to package directions. Pour into an greased 13-in. x 9-in. dish; chill until slightly firm. , In a bowl, dissolve cherry gelatin in boiling water. Fold in ice cream; mix until smooth. Pour over lime layer. Sprinkle with chocolate chips; chill until firm. Cut into triangles; serve chilled.
Nutrition Facts :
FOOL PROOF NO-CHURN WATERMELON ICE CREAM SLICES
What fun to slice into a mini watermelon and reveal luscious watermelon ice cream hidden inside!
Provided by Melanie Campbell @RossCampbell
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind
- Pour out the juice and reserve 1 cup for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
- Freeze the watermelon while you make the ice cream.
- Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
- Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
- If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.
NO-CHURN WATERMELON ICE CREAM SLICES
Get No-Churn Watermelon Ice Cream Slices Recipe from Food Network
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.
- Pour out the juice and reserve 1 1/2 cups for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
- Freeze the watermelon while you make the ice cream.
- Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
- Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
- If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.
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