Lime Ice On Watermelon Recipes

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.

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.

Steps:

• LIME
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Add the Lime Juice and Freeze Pour the simple syrup and lime juice in a 9 by 11-inch nonreactive baking pan and stir in the lime zest. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. Allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
• WATERMELON
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Puree the Watermelon and Freeze Puree the watermelon chunks (it is fine if small seeds are still attached) in a blender until smooth. Pour the simple syrup, lime juice, and watermelon puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
• PINEAPPLE
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Puree the Pineapple and Freeze Puree the pineapple chunks in a blender until smooth. Pour the simple syrup and pineapple puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.

Steps:

• In a microwave-safe bowl, sprinkle gelatin over water; let stand 1 minute. Microwave on high for 40 seconds. Stir and let stand until gelatin is completely dissolved, 1-2 minutes. , Place lime juice, honey and gelatin mixture in a blender. Add 1 cup watermelon; cover and process until blended. Add remaining watermelon, 1 cup at a time, processing until smooth after each addition., Transfer to a shallow dish; freeze until almost firm. In a chilled bowl, beat with an electric mixer until mixture is bright pink. Divide among 4 serving dishes; freeze, covered, until firm. Remove from freezer 15-20 minutes before serving.

Steps:

• Boil sugars, water, and star anise, stirring, until sugars are dissolved. Pour syrup through a fine sieve into a bowl, discarding solids. Cool syrup.
• Stir in lime juice.
• Freeze in a 13- by 9- by 2-inch glass dish, stirring occasionally with a fork, until liquid is frozen and granular, about 6 hours.
• Serve lime ice on watermelon.

Steps:

• Combine 1 cup water, watermelon, and sugar in a blender; process until smooth. Pour into a large pitcher; stir in lime juice and remaining 7 cups water. Taste; adjust sugar or lime juice. Refrigerate until chilled, about 1 hour.

Steps:

• Pour all ingredients into a blender and blend until smooth.
• Garnish with a slice of lime.
• Enjoy!

Steps:

• In an ice-filled highball glass, combine the Lillet Rosé, red bitter, gin and lime juice. Top with the watermelon juice and stir gently to combine. Serve immediately.

Steps:

• In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.