WATERMELON SLUSHIES
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- The night before your picnic, puree 6 cups chopped seedless watermelon in a blender until smooth, pour into a shallow airtight container and freeze. Bring the frozen watermelon on your picnic (it'll double as an extra ice pack) and let thaw slightly, then mash with a fork and spoon into cups.
Nutrition Facts : Calories 68 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 1 grams, Sugar 14 grams
WATERMELON PROSECCO SORBET SLUSHIES
What better way to end a garden party than with a cocktail/sorbet combo? These watermelon prosecco slushies are refreshing with a real kick
Provided by Anna Glover
Categories Cocktails, Dessert, Drink
Time 20m
Number Of Ingredients 5
Steps:
- Cut the watermelon into quarters and remove the pips using a teaspoon. If you're serving the same day or next day, keep six wedges or slices back for decorating and chill. Cut the flesh into 3cm cubes (you should have about 1kg fruit, with the rind discarded) and sit in a baking parchment-lined container where the cubes fit snugly. Pour the prosecco over the fruit, cover and freeze for 4 hrs, or up to 1 week.
- Put the mint, lemon and sugar in a small pan with 50ml water, and bring to a gentle simmer for 3-5 mins until the sugar dissolves and turns syrupy. Cover and leave to cool completely, then strain.
- Put the frozen prosecco-soaked watermelon cubes in a food processor with the sugar syrup. Blend well, stopping and pushing the mixture towards the blades with a spatula every few seconds, if you need to, until it's a slushy consistency. Add a splash more prosecco to make a smooth slush. Spoon or pour into six chilled glasses. Garnish with the chilled watermelon wedges and little mint sprigs.
Nutrition Facts : Calories 115 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
WATERMELON SLUSHIES
Think of it as the all-American version of Venice's frosty-fruity sgroppino cocktail. Instead of the Italian version's lemons, freeze the flesh of a watermelon and puree it to an ice-cold slush. Add vodka and Prosecco to the mix (or leave them out altogether).
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
Steps:
- Cut, peel, cube, and freeze watermelon.
- Blend until smooth in a blender or food processor.
- Add vodka and Prosecco.
PROSECCO LEMON SLUSH
Similar to the Italian cocktail sgroppino, which calls for a scoop of lemon sorbet, this recipe instead freezes Prosecco and Meyer lemon juice for a fresher taste and a cooling dessert. The slushy concoction makes a refreshing finish to a meal, and, topped with raspberries (and more Prosecco, if you wish), it looks festive, sort of like pink lemonade for grown-ups. Best of all, it stays fresh-tasting for several days, and never freezes completely solid.
Provided by David Tanis
Categories ice dishes, dessert
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stir together the Prosecco, lemon juice, lemon zest and sugar in a small, chilled stainless-steel mixing bowl until the sugar dissolves. Place the bowl in the freezer, stirring every 15 minutes or so, until the mixture is semifrozen and slushy, about 2 to 3 hours. It will not freeze to rock hard, even if left overnight.
- To serve, divide mixture across four wine glasses or small bowls. Top with berries. For the ultimate slushy consistency, add 2 tablespoons cold Prosecco to each just before serving.
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