Best Frozen Watermelon Recipes

FROZEN WATERMELON MARGARITAS

Steps:

• Place watermelon in a food processor and process until smooth. Pour the pureed watermelon into 2 empty ice cube trays and freeze until firm, at least 4 hours. Place 8 martini glasses in the freezer to chill.
• Place 2 cups of the watermelon ice cubes and the remaining ingredients in a blender and blend until smooth. Pour into 4 glasses and repeat with the remaining ingredients. Garnish each glass with a watermelon wedge.

FROZEN WATERMELON MARGARITA

Steps:

• Put the watermelon pieces in a freezerproof container and freeze overnight until solid. The next day, prepare the garnish for the rim of each glass. Combine the sea salt flakes, sugar, chilli flakes and lime zest in a small bowl. Set aside.
• When you want to serve, put the frozen watermelon, tequila, triple sec, lime juice and honey in a food processor or blender and blitz until smooth. Run a lime wedge around the rims of four glasses, then dip in the garnish mix. Pour the drink into the glasses. Serve immediately.

FROZEN WATERMELON MARGARITA

Steps:

• Place cut watermelon on a cookie sheet and place in freezer, freeze solid, remove and place in a plastic bag, keep in the freezer until ready to mix the drink Place all the ingredients in your food processor or blender and puree until smooth Garnish with a watermelon wedge if you want!

FROZEN WATERMELON SLUSH

Steps:

• Cut the watermelon into 2-inch wedges. Remove and discard the rind, black seeds and as many of the softer white seeds as possible. Cut the flesh into 1-inch chunks and place in the bowl of a food processor. Process until liquified (some small chunks may remain). There should be about 8 cups.
• Add the lime juice and sugar to the watermelon puree.
• Transfer the watermelon mixture to a stainless steel bowl, cover, and freeze until solid, 8 to 10 hours. Three to five hours before serving, move the bowl to the refrigerator to soften the mixture. In the last hour before serving, use a fork to break the softened mixture into shavings. Serve in cold glass goblets or bowls.

FROZEN WATERMELON MARGARITAS FOR A CROWD

Steps:

• Place the seeded watermelon cubes in a sealable plastic bag and freeze for a minimum of 8 hours. You can do this days ahead if you are planning a party.
• Before starting to make the beverage itself, cut one of your limes into 8 wedges for garnish. Cut the second lime in quarters and use it to moisten the rim of of your serving glasses. Place the sugar in a shallow bowl or small (dessert) plate. One by one, wipe the rim of each glass with the quartered lime, then dip in the sugar until you have a nice rim.
• Place half of the frozen watermelon, along with half the limeade and tequilla in a blender.
• Blend until the beverage is mixed and there are no fruit bits but it is still frosty and slushy.
• Pour into prepared glass and serve with a lime wedge for garnish.
• Repeat with second half of ingredients.

FROZEN WATERMELON LEMON CREAM TARTS

Steps:

• Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze 1 hour., Mix yogurt, honey, lemon zest and lemon juice; spoon over watermelon layer. Sprinkle with almonds. Freeze until firm, about 1 hour. If desired, top with lemon slices before serving.

FROZEN WATERMELON MARTINIS

Steps:

• Puree watermelon chunks in the bowl of an electric blender or food processor. Pour into a pitcher and place in the freezer until slushy, 30 minutes to 1 hour.
• Pour 1/2 cup watermelon puree into a cocktail shaker. Add 1/8 cup lemon vodka, 1 tablespoon lime juice, 1/2 tablespoon triple sec, and several ice cubes. Shake until chilled. Pour into a martini glass. Repeat to make 7 more martinis.

FROZEN WATERMELON-LIME BARS

Steps:

• Make watermelon sorbet:
• Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
• Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
• Add sugar, juice, and tequila to purée and blend 30 seconds.
• Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
• Make lime semifreddo:
• Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
• Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
• To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.

FROZEN WATERMELON DAIQUIRIS

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.

FROZEN WATERMELON PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add lime juice and 2 cups COOL WHIP; stir with whisk until blended. Stir in watermelon.
• Spoon into crust.
• Freeze 4 hours or until firm. Let stand at room temperature 10 min. before serving. Meanwhile, peel kiwis. Cut into slices, then cut each slice in half.
• Garnish pie with remaining COOL WHIP and kiwi before serving.

FROZEN WATERMELON DAIQUIRIS

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.

FROZEN WATERMELON MARGARITAS

Steps:

• Combine the cubed watermelon with the tequila, lime juice, orange liqueur, confectioners' sugar, salt and ice in a blender. Blend until smooth. Divide among glasses; garnish each glass with 1 lime slice and 1 watermelon wedge.

FROZEN WATERMELON MARGARITA

Steps:

• Remove rind from watermelon and cut enough fruit into 1-inch pieces to measure 5 cups. Freeze watermelon in a sealable plastic bag at least 3 hours and up to 1 week.
• In a 5- to 6-cup blender blend frozen watermelon with remaining ingredients until thick and smooth.

FROZEN WATERMELON TART

Steps:

• For the crust: Process the cookies, sugar, chile-lime seasoning and salt in a food processor until the mixture forms fine crumbs. Add the melted coconut oil and pulse until combined. Transfer to a 9-inch tart pan with a removeable bottom and press the crust into the bottom and sides of the pan; use the bottom of a dry measuring cup to press the mixture evenly into the edges of the pan. Freeze until firmed, at least 5 minutes and up to overnight.
• For the filling: Slice off a 1/4-inch-thick piece of watermelon and cut out 3 small triangles. Refrigerate until ready to serve. Cube the remaining watermelon flesh.
• Place the watermelon cubes in a blender and blend until liquified. Strain the juice through a fine-mesh sieve and measure out 1 1/2 cups and place in a medium pot. Reserve any remaining juice for another use.
• Add the lime juice, 1/4 cup of the sugar and the salt to the pot and place over medium heat. In a medium bowl, whisk together the remaining 1/4 cup sugar, the egg yolks and cornstarch until fully combined and slightly lightened in color. Once the watermelon juice has reached a simmer, carefully pour 1/3 of it into the yolk mixture while whisking constantly. Once combined, stir the yolk and juice back into the pot. Simmer, stirring constantly, until thickened and the starch flavor has cooked out, 2 to 3 minutes.
• Turn off the heat and whisk in the coconut oil. Strain through a fine-mesh strainer into a medium bowl and cover with plastic wrap, pressing the wrap directly over the surface of the filling. Refrigerate until cold and set, at least 2 hours and up to a day ahead.
• Whip the cream and confectioners' sugar to stiff peaks in a stand mixer fitted with a whisk attachment. Remove 3/4 of the whipped cream and set it aside in a small bowl. Add the chilled watermelon filling to the mixer bowl and whip with the remaining whipped cream on low speed until fully combined and light in color. Carefully fold in the reserved whipped cream with a rubber spatula until there are no streaks. Add the filling to the frozen crust. Freeze until firm, about 3 hours.
• When ready to serve, remove the tart from the freezer and sprinkle the top with chile-lime seasoning and flaky salt. Sprinkle the tips of the reserved watermelon triangles with chile-lime seasoning and arrange in the center of the tart. Remove the outer ring of the tart pan and transfer the tart to a platter. Let sit at room temperature for 10 minutes before slicing.

FROZEN WATERMELON SLUSH

Steps:

• Add all ingredients to blender and blend on mix setting till desired consistency. Pour in glasses and enjoy.

FROZEN WATERMELON MARGARITAS

Steps:

• Place the melon chunks in a plastic bag, and freeze until solid.
• Run the lime wedge around the rim of a large stemmed cocktail glass. Dip the moistened rim in salt. Set the lime wedge and glass aside. Repeat with the remaining wedges and 3 more glasses.
• Transfer about 3/4 of the melon chunks, separating them, to a blender. Add the tequila, triple sec, and lime juice, and blend until fairly smooth. Divide the cocktail mixture among the prepared glasses. Squeeze a lime wedge into each cocktail, drop the wedge into the glass and serve immediately.
• TEQUILA TIP:.
• For an extra touch of color and flavor, mix 2 teaspoons finely minced lime zest (colored peel) into the salt before rimming the glass.

FROZEN WATERMELON MARGARITA WITH TARRAGON-SALT RIM

Steps:

• For the watermelon juice: Chop a watermelon into chunks, cutting off the rind and removing seeds. Whirl in a blender until pureed. A 5-pound melon should yield about 1 quart of juice.
• For the tarragon salt: Muddle together dried tarragon leaves and salt. Use a mortar and pestle if you have one, rather than a food processor; the mixture comes together better.
• For the simple syrup: In a small saucepan over medium heat, stir together 1 cup water and 1 1/2 cups sugar until dissolved. Cook two minutes, remove from heat and cool. You'll have a lot left over; a bar staple, it will keep for at least a month in the refrigerator.
• Place the watermelon juice, tequila, orange liqueur and 2 tablespoons simple syrup into a blender. Squeeze the lime over the top of it, saving the rind to run over the edge of the glasses. Add the ice and blend until the liquid is slushy smooth.
• Rub the rim of a medium glass with the lime rind, then dip it in the tarragon salt. Pour the margarita. Garnish with a lime, melon ball or something unique, like a lychee nut.
• To make this drink virgin: Replace the tequila and orange liqueur with pineapple juice.

FROZEN WATERMELON MOUSSE

Steps:

• 1. Place watermelon in container of an electric blender, and process until smooth. Reserve 2 1/4 cups of puree, discarding any remaining puree.
• 2. Combine gelatin and 1/4 cup of watermelon puree. Bring remaining 2 cups puree to a boil in a small saucepan. Remove from heat; add gelatin mixture until consistency of unbeaten egg white.
• 3. Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate. Yield 8-10 servings.
• 4. This recipe was originally from Mrs E. W. Hanley from Palm Harbor, Florida.

REFRESHING WATERMELON FROZEN SLUSHY

Steps:

• Heat the sugar and water, stirring constantly, until the sugar melts.
• Set aside to cool.
• Put all the remaining ingredients, including the dissolved sugar syrup, in a blender and blend just long enough to achieve that icy-mush quality.
• Serve immediately, in tall frosty glasses.

FROZEN WATERMELON POPS WITH DIPPING PROSECCO

Steps:

• Puree the watermelon, lemon juice, sugar and salt in a blender until very smooth. Pour into ice-pop molds and freeze completely, about 4 hours. Serve with glasses of prosecco for dipping.