Frozen Watermelon Food

FROZEN WATERMELON

Steps:

• Select a baking sheet that will fit on one of your freezer shelves, then line it with parchment paper.
• Arrange the watermelon chunks into a single layer on the lined baking sheet, making sure that the pieces aren't touching, so they won't stick together later. Place the pan in the freezer, and allow them to freeze for 2-4 hours.
• Once the watermelon is frozen, transfer the pieces to an airtight container, so they won't pick up any other flavors from your freezer. Frozen watermelon can be stored in the freezer for 3 to 6 months when it's tightly sealed.

FROZEN WATERMELON

Steps:

• Line an 8-cup mold or mixing bowl completely with aluminum foil.
• Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour.
• When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm.
• Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed.
• Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight,or until completely hard.
• When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended.
• Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold.
• Remove the mold and peel off the foil.
• Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve.
• Cut into wedges, just like fresh
• watermelon.

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 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 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.