Best 3 Frozen Melon With Crushed Raspberries And Lime Recipes

FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME

Steps:

• Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
• Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
• Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
• If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

FROZEN WATERMELON-LIME BARS

Steps:

• Make watermelon sorbet:
• Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
• Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
• Add sugar, juice, and tequila to purée and blend 30 seconds.
• Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
• Make lime semifreddo:
• Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
• Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
• To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.

FRESH FRUIT ICE TRIO: LIME, WATERMELON & PINEAPPLE

Steps:

• LIME
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Add the Lime Juice and Freeze Pour the simple syrup and lime juice in a 9 by 11-inch nonreactive baking pan and stir in the lime zest. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. Allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
• WATERMELON
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Puree the Watermelon and Freeze Puree the watermelon chunks (it is fine if small seeds are still attached) in a blender until smooth. Pour the simple syrup, lime juice, and watermelon puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well, using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.
• PINEAPPLE
• Prepare a Simple Syrup Combine the sugar and water in a saucepan set over medium heat. Stir until the sugar has completely dissolved. Remove from the heat and allow the syrup to cool.
• Puree the Pineapple and Freeze Puree the pineapple chunks in a blender until smooth. Pour the simple syrup and pineapple puree in a 9 by 11-inch nonreactive baking pan and stir well. Cover the pan with plastic wrap and place in the freezer.
• After 1 hour, stir the mixture well using a fork. Return to the freezer for another hour, then stir again. This time allow the mixture to freeze for at least 6 hours or overnight (it is not necessary to continue stirring after you have done it twice).
• Serve Remove the pan from the freezer and allow it to sit at room temperature for about 5 minutes. Using a fork, scrape the fruit ice and serve it in a small bowl.