We may be in spring but here in the Middle East, spring is just a very short period. We are already starting to feel the warm wind blowing to our faces during noon time. So, to brace ourselves for the coming long, hot and humid months, why not make refreshing watermelon desserts to cool us off even before it hits?
Minty Watermelon Lime Popsicle
By Kylee Noel for The Inspired Room (photos/recipes credit: Kylee Noel of kyleenoelle.blogspot.com)
(Recipe taken from: http://theinspiredroom.net/2013/06/18/popsicle-recipe/)
Watermelon Strawberry Sorbet
by Dashing Dish blog (recipe and photo credits: https://dashingdish.com/recipe/5-minute-watermelon-strawberry-sorbet/)
1/2 cup Cold water
5 cups Seedless watermelon, cut into chunks then frozen
1 1/4 cup Frozen strawberries
3/4 cup Sweetener that measures like sugar (or sweetener to taste)
2 tbs Lemon juice (or according to taste)
How to make it
Place all of the ingredients in a blender or food processor then blend them until you reach a smooth consistency.
Enjoy the sorbet immediately or save it for later.
Place in a Tupperware container and freeze until you are ready to enjoy your quick watermelon strawberry sorbet.
Remove from the freezer and let soften for about 5 minutes before serving
by Cooking Classy blog (recipe and photo credits: http://www.cookingclassy.com/2015/06/watermelon-popsicles/)
19 oz cubed seedless watermelon (about 3 1/2 cups)
5 1/2 Tbsp granulated sugar, divided
1 Tbsp fresh lemon juice
1/2 cup canned coconut milk, well shaken
13 oz kiwi (about 6 medium)
1 Tbsp mini chocolate chips
How to make it
Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed.
Skim off foam then carefully pour into 10 popsicles molds (I have this mold here if you are looking to buy one) filling each about 2/3 full
Sprinkle the chocolate chips over tops then using a popsicles stick gently push down to immerse chips (push towards sides so you can see them once the freeze).
Wipe sides clean as needed. Cover with the lid and insert popsicles sticks. Freeze 3 1/2 hours.
During last 30 minutes of popsicles freezing, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is stir in 1 – 2 Tbsp cold water to thin. I recommend chilling it because you just don’t want it warm or it will melt the watermelon layer when pouring in).
Remove popsicles from freezer, remove lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer
Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes.
Cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed.
Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds
Chill kiwi mixture 30 minutes.
Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer.
Return to freezer and chill until popsicles are solid about 2 – 3 hours.
To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don’t let the water touch the kiwi portion at the top) then slowly pull from molds.
By Epicurious (recipe and photo credits: http://www.epicurious.com/recipes/food/views/Watermelon-Pudding-109664)
6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 cup cornstarch
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 cup heavy cream
Garnish: chopped shelled pistachios (not dyed red); white or dark chocolate shavings, removed with a vegetable peeler
How to make it
Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.
Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.
Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.