Watermelon Cooler For Two Food

WATERMELON COOLERS

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.

WATERMELON-COCONUT COOLER

Steps:

• Blend 8 cups frozen cubed watermelon with 8 ounces lemon vodka, 7 ounces simple syrup (see No. 17) and a 17.5-ounce can coconut juice. Serve with watermelon wedges.
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WATERMELON COOLER

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.

WATERMELON COOLER

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.

WATERMELON WINE COOLERS

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.

QUICK WATERMELON COOLER

Steps:

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

WATERMELON-JALAPENO COOLER

Steps:

• Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan and cook over medium heat until the sugar dissolves, about 4 minutes. Add the jalapeno and thyme and let it infuse for 5 minutes. Remove the jalapeno and thyme and set aside.
• Pour the simple syrup and chopped watermelon into a blender. Blend until very smooth, about 2 minutes. Serve cold over ice and garnish with the sugary sprigs of thyme.

WATERMELON COOLER

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.

WATERMELON COOLER

Steps:

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

WATERMELON COOLER

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.