FROZEN MELON MARGARITAS
Quick and easy. The perfect blend of tart and sweet in a good frozen margarita.
Provided by Sheryl Reeves
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Blend ice, limeade, tequila, and melon-flavored schnapps together in a blender until smooth.
Nutrition Facts : Calories 235 calories, Carbohydrate 41.1 g, Sodium 1.2 mg, Sugar 39.2 g
THE COMPLETE BARTENDER'S MELON COLADA
Make and share this The Complete Bartender's Melon Colada recipe from Food.com.
Provided by gingerkitten D
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 196.9, Fat 5.2, SaturatedFat 4.5, Cholesterol 0.3, Sodium 16.4, Carbohydrate 13.4, Fiber 0.8, Sugar 10.3, Protein 1.1
MIDORI PINA COLADA
Make and share this Midori Pina Colada recipe from Food.com.
Provided by Kim127
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine ingredients (except cherry) with ice until well blended.
- Pour into tall glass and garnish with cherry.
- Insert straw and sip.
FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME
Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)
Provided by Alison Roman
Categories ice creams and sorbets, ice dishes, dessert
Time 4h15m
Yield 6 servings
Number Of Ingredients 7
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.
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.
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- Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
- Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
- Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge. Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.
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