Watermelon Mint And Lime Dessert Shooters Food

WATERMELON, LIME AND MINT GRANITA

Steps:

• Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.

WATERMELON-MINT WATER

Steps:

• Place 4 cups 1/2 inch-cubed watermelon (about 1 1/4 pounds; lightly smashed) and 6 sprigs mint (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh watermelon and mint sprigs for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

WATERMELON-LIME-MINT COOLER

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and mint; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard mint.
• Add watermelon, lime juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a mint sprig, or refrigerate in an airtight container up to 3 days. If using tequila, stir a shot (1-ounce) into each glass before serving.