Nothing could be more refreshing on a hot summer day than a chilled slice of watermelon. Looking for alternative ways to eat this summer treat? Try these cool watermelon recipes.
Watermelon Strawberry Yogurt Smoothie
4 cups seeded, cubed watermelon
8 ounces fat-free lemon yogurt
1 pint fresh strawberries, hulled
1 tablespoon honey
5 ice cubes
Place all ingredients into blender or food processor. Blend until smooth and frothy. Serves 2.
3 cups seeded, chopped watermelon
1 tablespoon chopped cilantro
1 to 2 tablespoons (about 2 to 3 medium) jalapeno peppers
½ cup green peppers
2 tablespoons lime juice
1 tablespoon chopped green onion
½ tablespoon garlic salt
Combine all ingredients and mix well. Cover and refrigerate a minimum of 1 hour. Serve with corn chips, potato chips, or on sliced oranges or cheese-filled manicotti. Makes 3 cups.
Chilled Watermelon Soup
2 pounds seeded, diced watermelon
1 mango, diced
½ ounce ginger, grated
8 ounces peach, apricot, or berry puree
2 kumquats, sliced
Edible flowers for garnish
Place half the diced watermelon in food processor and blend to liquefy. Refrigerate. Finely dice remaining watermelon and mango and put into a bowl with grated ginger and allow to marinate. When ready to serve, place an equal amount of the watermelon puree in a soup bowl along with equal portions of the marinated melon-mango mixture. Top with watermelon juice. Garnish the rim of the bowl with kumquat slices and edible flower petals. Serves 2.
2 ¼ pounds seeded, cubed watermelon
1 cup superfine sugar
Juice of 1 lemon
½ cup cold water
2 egg whites
Puree three-quarters of the watermelon in food processor. Mash remaining watermelon on plate (to give sherbet more texture). Stir sugar, lemon juice, and water in saucepan over very low heat until sugar dissolves and syrup is clear. Mix watermelon puree, mashed watermelon, and syrup mixture in large bowl. Pour into freezer container and freeze for 1 to 1 ½ hours until edges start to set. Beat the mixture and then return to freezer for another hour. Beat egg whites to soft peaks. Beat ice mixture again and fold in egg whites. Return to freezer for one more hour. Beat once more and freeze until firm. Before serving, place sherbet in refrigerator for 20-30 minutes to soften.
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