Frozen Melon Colada Recipes

THE COMPLETE BARTENDER'S MELON COLADA

Steps:

• Fill blender with 3 oz of crushed ice.
• light rum, Midori, cream of coconut, pineapple juice, cream (and dark rum if desired).
• Blend at medium speed for approximately 15 seconds until smooth.
• Pour into a goblet or large wine glass and garnish with a pineapple wedge or spear.

FROZEN MELON COLADA

Steps:

• In a blender, purée the melon with rum, Midori and lime juice, scraping the sides occasionally, until the mixture is smooth but still frozen. Divide the mixture between 2 stemmed glasses.

FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME

Steps:

• Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
• Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
• Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
• If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

COLD MELON SALSA

Steps:

• In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

FROZEN MANGO COLADA

Steps:

• In shallow metal cake pan, stir together mango and pineapple juices, coconut rum, granulated sugar and lime juice; freeze until firm, about 4 hours. (Make-ahead: Cover and freeze for up to 3 days.).
• Scrape into blender; pulse until smooth. Garnish each serving with pineapple.

MIDORI COLADA

Steps:

• Mix in blender until smooth & serve immediately.