Watermeloncooler Recipes

Steps:

• Puree watermelon cubes in a blender or food processor until smooth. Press through a fine sieve into a large bowl and discard solids. Measure 3 cups strained juice.
• Prepare an ice-water bath. Sprinkle gelatin over cold water, and let stand until softened, about 5 minutes. Bring 1/2 cup watermelon juice and salt to a simmer in a small saucepan over medium-high heat. Add softened gelatin, stirring to dissolve. Strain into a bowl set in ice water bath. Stir in remaining 2 1/2 cups watermelon juice and the lemon juice.
• Let stand, stirring often, until just beginning to gel, 15 to 20 minutes. Divide among 4 glasses. Garnish with watermelon cubes. Refrigerate until set, at least 2 hours or up to overnight. Top with rose hip-hibiscus "ice cubes" if desired, and garnish with mint or basil sprigs.

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Steps:

• Spread out the watermelon chunks on a cookie sheet and freeze it. Place the watermelon, sherbet and lemon juice in a blender and blend until smooth.

Steps:

• Blend watermelon cubes in a blender until smooth. Chill before serving.

Steps:

• Stir together 16 ounces chilled dry rosé, 8 ounces each blood orange soda and watermelon juice and 1 ounce lime juice in a pitcher with ice.

Steps:

• Place watermelon cubes in single layer in 1-gallon resealable freezer plastic bag; freeze 8 hours. Let stand at room temperature 15 minutes.
• In blender, place half each of watermelon, ginger ale, water and limeade concentrate. Cover; blend on medium speed until smooth. Pour mixture into pitcher. Repeat with remaining ingredients; stir into mixture in pitcher. Serve immediately.

Steps:

• PREP: Chop fresh watermelon into 1-2 inch chunks and place in ziploc bag to put in freezer. Ideally prep the night before and let freeze overnight but 4-5 hours freezer time should do the trick. .
• 1. Combine sugar, mint, and 4-5 squeezed limes in a heat-safe bowl, stirring ingredients together. Let mixture sit for 10-15 minutes.
• 2. Boil 1 cup of water. Add boiled water to sugar mixture, stirring well until sugar has dissolved completely. Let simple syrup mixture sit for another 10 minutes and put to the side.
• 3. In a blender, pre-blend 2-3 cups frozen watermelon and 2 cups ice until slushy. Add,.
• - 1 1/2 cups tequila.
• - leaves of 2-3 mint sprigs.
• - leaves of 1-2 basil sprigs.
• - Juice of 3-4 limes.
• - 2 oz of orange juice.
• - 4-5 oz of homemade simple syrup to taste.
• 4. Blend until fully combined, add ice to reach desired consistency. Garnish with a mint leaf and fresh lime wedge.
• *ingredients above yield approximately 2-3 blender batches.

Steps:

• Puree watermelon in a food processor. Muddle mint with sugar in a large pitcher; fill with ice cubes. Stir in 2 cups puree, ginger ale, vodka, lemon juice, and bitters. Garnish with fresh mint.

Steps:

• Place watermelon, lemon juice, ginger juice, sugar, salt, and black pepper in a blender; blend until smooth. Pour mixture through a fine mesh strainer to strain the pulp from the juice.
• Pour juice back into the blender; add cold water and ice and blend. Pour lemonade into glasses and stir gently; garnish with mint leaves.

Steps:

• In a food processor blend the watermelon, sorbet and lemon zest until very smooth.
• Add in sugar if needed and blend again.
• Stir in 1-1/2 cups cold water.
• Cover and refrigerate until cold.
• Serve in tall glasses filled with ice.
• Garnish with small watermelon wedges.

Steps:

• Blitz together the watermelon with the juice of the limes and caster sugar until completely juiced. Push the juice through a sieve into a measuring jug. Measure the amount of juice you have and soak as many leaves of gelatine as you need, using the ratio of 1 leaf of gelatine per 200ml. Dissolve the soaked gelatine in a little hot water from the kettle and add to the watermelon juice. Pour the juice into small moulds and leave to set overnight. Unmould the jellies and serve alongside bite-sized chunks of watermelon scattered with chopped mint and drizzled with honey.

Steps:

• Pour all the liquid ingredients into a tall Collins glass filled with ice. Garnish with the cucumber ribbon and lime wheel.