Rebecca Rathers Watermelon Lemonade Sorbet Recipes

Steps:

• Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes.
• Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

Steps:

• Cook sugar and 1 cup water, stirring constantly, in a small saucepan over low heat until sugar has dissolved. Add mint. Bring to a boil. Cook 5 minutes. Remove from heat. Cover; let stand 20 minutes.
• Working in batches, puree watermelon in a blender. Pour through a fine sieve into a large bowl; discard solids.
• Pour mint syrup through a fine sieve into a bowl; discard mint. Stir syrup into puree. Stir in lime juice. Refrigerate, covered, at least 2 hours (up to overnight).
• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 1 hour (up to 4 days). Let stand at room temperature 10 minutes before serving.

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. , In a blender or food processor, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lemon juice. , Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth. If desired, garnish with fresh mint.

Steps:

• In a big pot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
• Decrease heat to low; stir in the milk, cumin, paprika, and cayenne; once the milk is warm, add in the tomatoes, Monterey Jack, and Velveeta; stir until the mixture is smooth and creamy.
• Stir in the spinach and cook a few minutes more.
• Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.

Steps:

• Place watermelon cubes in food processor in batches; process until smooth. Pour pureed watermelon through a sieve into a 4-cup measuring cup. Measure 3 cups watermelon juice into a large bowl; discard solids.
• Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Add gelatin mixture to watermelon juice; stir in lemon juice, lime juice, and SPLENDA® Granulated Sweetener, stirring until SPLENDA® Granulated Sweetener dissolves.
• Pour sorbet mixture into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Steps:

• Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a food processor with 1/2 cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.