Frozen Watermelon Lemonade Recipes

REFRESHING WATERMELON LEMONADE SLUSH

Steps:

• Place the watermelon pieces onto a plastic-wrapped baking sheet, and freeze until solid, about 45 minutes.
• Place the frozen watermelon, water, and strawberry lemonade drink mix in a blender; blend until slushy.

FROZEN WATERMELON LEMONADE

Steps:

• Place watermelon cubes and raspberries in blender; process until smooth. Pour juice through a sieve; discard pulp.
• Combine sugar and water in small saucepan. Heat, stirring constantly, just until sugar dissolves. Set syrup aside and allow to cool slightly.
• Stir syrup and lemon juice into watermelon juice mixture. Pour into freezer container, cover and freeze until firm.
• Using ice cream scoop, spoon mixture into tall glasses. Pour 3 to 4 tablespoons strawberry-flavored water over frozen juice in each glass. Serve immediately.
• VARIATION: To serve as sorbet, freeze juice mixture in 8 inch square dish. Omit strawberry-flavored carbonated water. Using a small scoop, shape frozen juice mixture into balls and arrange in individual serving dishes.

WATERMELON LEMONADE SLUSHIE

Steps:

• Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.
• Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.
• When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.
• Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.

FROZEN WATERMELON ROSEMARY MARGARITAS

Steps:

• Bring 1 cup water and 1/3 cup sugar to a boil in a small saucepan, stirring occasionally to dissolve sugar. Stir in chopped rosemary. Let steep for1 hour.
• Strain rosemary syrup into a blender. Add watermelon and lemon juice. Purée until smooth, about 30 seconds. Strain lemonade mixture, then freeze in ice cube trays until solid, 8 hours or overnight.
• Mix together salt and remaining 1 tablespoon sugar in a small shallow dish. Lightly dampen rims of 4 (12-ounce) glasses with a wet paper towel. Roll glass rims in salt-sugar mixture until coated.
• Working in batches, blend half of the frozen watermelon-lemonade cubes and 4 ounces tequila in a blender or food processor until slushy, adding 1 to 2 tablespoons of water as needed to help blend mixture. Pour into prepared glasses. Repeat with remaining watermelon-lemonade cubes and remaining tequila. Garnish with rosemary sprigs and watermelon wedges.