Watermelon Mint Ice Cubes Recipes

WATERMELON ICE CUBES

Steps:

• Cut watermelon into workable pieces. Remove the seeds and the rind. Puree the watermelon in a blender or food processor. Pour the puree into ice cube trays and freeze.

BERRY, MELON AND MINT ICED TEA

Steps:

• Bring 5 cups water and the sugar to a boil in a heavy large saucepan. Stir until the sugar dissolves. Add the mint. Remove the pan from the heat and add the tea bags. Let the tea steep for 10 minutes. Cool the tea to room temperature. Strain the tea into a large pitcher or bowl.
• Blend the watermelon and strawberries until smooth in a blender. Stir the fruit mixture into the tea. Add the lemon juice, peppermint and salt. Chill the tea until very cold, at least 2 hours and up to 1 day. Before serving, add chilled prosecco if using.
• Put a few ice cubes into each of the 6 glasses or water goblets. Add some watermelon, strawberries and the blackberries to each glass. Pour tea into each glass and garnish with mint sprigs and serve, passing lemon wedges.

WATERMELON ICE CUBES

Steps:

• In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours.

LIME COCKTAIL WITH WATERMELON ICE CUBES

Steps:

• For the watermelon ice cubes: Puree the watermelon, honey and lime juice in a blender until smooth. Pour into a square ice cube tray. Freeze until firm, 3 to 4 hours.
• For the simple syrup: Combine the sugar and 3/4 cup water in a small saucepan. Bring to a simmer and shut off the heat. Stir until the sugar dissolves. Cool.
• For the cocktails: Mix the vodka, lime juice, mint leaves and 2 ounces simple syrup in a pitcher filled with ice. Top with club soda. Put 3 watermelon cubes in each of 2 highball glasses and pour the cocktail over.

MINT ICE CUBES

Steps:

• Place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.

WATERMELON-MINT ICE CUBES

Steps:

• Puree watermelon in processor (there should be about 4 cups). Mix in sugar by tablespoonfuls to sweeten to taste. Pour into 2 to 3 ice cube trays. Rinse mint leaves and place 1 leaf atop puree in each cube. Cover and freeze until cubes are solid, at least 4 hours and up to 2 days.

WATERMELON MINT ICE CREAM

Steps:

• Puree the watermelon chunks in a blender or food processor until smooth; strain the juices from any remaining solids and set aside, discarding the solids.
• Heat 1 cup of heavy cream with the sugar in a saucepan over medium-low heat until warmed. Stir the mint leaves to the warmed cream. Cover the saucepan and remove from heat. Allow the mixture to steep at room temperature for 1 hour. Strain into a bowl; discard the mint leaves.
• Whisk the egg yolks in a bowl until gently beaten. Slowly pour the mint-infused cream into the egg yolks, whisking constantly to prevent cooking the egg; scrape the mixture back into the saucepan and place over medium heat. Stir constantly, scraping the bottom while cooking, until the mixture thickens and coats the spatula; pour the mixture through a strainer into a bowl along with 1 cup heavy cream. Mix the watermelon juice into the cream mixture.
• Pour into an ice cream maker and freeze according to manufacturer's instructions.

WATERMELON-MINT ICE CUBES

Steps:

• Puree watermelon ,in batches if necessary, in processor(there should be about 4 cups).
• Mix in sugar by tablespoonfuls to sweeten to taste.
• Pour into 2 or 3 ice cube trays.
• Place 1 leaf of mint atop puree in each cube.
• Cover and freeze until ice cubes are solid, at least 4 hours and up to 2 days.