Watermelon Lime Gelatin Squares Recipes

FROZEN WATERMELON-LIME BARS

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.

LOOPY LIME AND LYCHEE GELATIN PARFAIT

Steps:

• Evenly divide the lychees cut-side down among 4 parfait glasses.
• Add the gelatin powder to a large measuring cup. Add 1/2 cup of boiling water and stir until the powder is dissolved. Stir in the lychee syrup and vodka. Pour over the prepared glasses and refrigerate until gelatin sets, about 2 hours.
• Meanwhile, whip the cream. In a large bowl add the heavy cream and whisk briskly until soft peaks form, then add the sugar and vanilla and continue to whisk until firm peaks form when the whisk is removed.
• Once the gelatin sets, top with whipped cream and a cherry for garnish.

WATERMELON LIME JELLO SHOTS

Steps:

• 1. Prepare limes by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides carefully to loosen the citrus. Then spoon it out saving the fruit.
• 2. Boil one cup of water and add it to jello mix in a large bowl, stirring until it dissolves. Slowly add one cup of vodka and stir.Pour mixture into a cup with a spout (for an even pour). I use a measuring cup. Line up limes on a cookie sheet so they are secure and upright. Pour in jello mixture. Refrigerated over night.
• 3. Carefully (gingerly) quarter the halves with a sharp knife.