Watermelon Daiquiri Recipes

Steps:

• Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Purée them in a blender with 1/3 cup lime juice (or more to taste), 1 tablespoon honey, 1/2 cup rum, and some ice until cold and smooth. Serve in chilled glasses.

Steps:

• Blend ingredients in blender until smooth.
• Serve immediately.

Steps:

• Freeze watermelon in a shallow pan at least 6 hours.
• Combine frozen watermelon, rum, lime juice, and Triple Sec in container of an electric blender; process until smooth, stopping once to scrap down sides.
• Add enough ice to bring mixture to 5-cup level; process until smooth.
• Repeat procedure, if necessary, until mixture measures 5-cups.
• Serve immediately.

Steps:

• Put a handful of ice in a blender suitable for crushing ice, along with the rum, watermelon liqueur, lime juice and watermelon flesh. Blitz until just smooth.
• Fill a hurricane or other tall glass with ice, pour over the daiquiri and garnish with a wedge of watermelon.

Steps:

• Place the pineapple in a plastic container in the freezer until completely frozen, at least 3 hours. In a blender, combine 1 1/2 cups spiked watermelon, 6 tablespoons frozen pineapple, and 1/2 cup Citrus-Ginger Infusion. (Amount of infusion may be increased or decreased according to individual taste.) Blend on high speed until well combined. Add enough ice to fill the blender, 3 cups, and additional vodka, as desired, and blend until smooth. Pour into tall chilled glasses or a pitcher. Repeat with the remaining ingredients, to make about 10 blenderfuls. Garnish with mint sprigs and serve with a long straw.
• Cut a hole in the top of the watermelon, wide and deep enough to insert a funnel. Pour in as much vodka through the funnel as can be absorbed (1/2 to 1 cup). Remove the funnel and replace the watermelon plug. Let sit for 4 hours.
• Again, pour in as much vodka as can be absorbed. Repeat the process until all the vodka has been absorbed. (The watermelon flesh gradually will absorb all the vodka.) Refrigerate until well chilled. When ready to make the daiquiris, cut the watermelon in half and scoop out the flesh.
• Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
• Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)

Steps:

• Put watermelon, sugar, lime juice, and rum in food processor or blender.
• Process until slushy.
• Freeze about 2 hours, until very thick and slushy.
• Spoon into glasses.
• Garnish with mint leaves.

Steps:

• Start a few hours before you'd like the drinks, by freezing the cubed watermelon.
• When you're ready to mix the drinks, squeeze the lime juice into a blender.
• Add the frozen watermelon cubes, icing sugar and rum.
• Blend until smooth and frothy.
• Pour into two glasses and serve.

Steps:

• Thread strawberry halves and kiwi wedges alternately onto lemongrass skewers. Stir light rum, sour watermelon liqueur, sugar, and fresh lime juice in small bowl until sugar dissolves. Transfer mixture to blender. Add frozen watermelon cubes and 1/2 cup sliced strawberries. Blend mixture well; pour into Martini glasses. Garnish with lemongrass skewers.
• *Sour watermelon liqueur is available at some supermarkets and many liquor stores.

Steps:

• In a blender, or in a food processor fitted with the steel blade, purée watermelon, lime juice, sugar, orange-flavored liqueur and rum until smooth, and divide among chilled stemmed glasses.