Food recipes
Watermelon-Yogurt Ice
Watermelon-Yogurt Ice Ingredients: water, bottled, generic sugars, granulated watermelon, raw yogurt, greek, plain, nonfat lime juice, raw Directions: Combine water and sugar in a small saucepan. Cook, stirring, over...
Watermelon-Yogurt Ice
Ingredients:
water, bottled, generic
sugars, granulated
watermelon, raw
yogurt, greek, plain, nonfat
lime juice, raw
Directions:
Combine water and sugar in a small saucepan.
Cook, stirring, over high heat until the sugar is dissolved.
Transfer to a glass measuring cup and let cool slightly.
Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth.
Transfer to a large bowl.
Whisk in the cooled sugar syrup, yogurt and lime juice until combined.
Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice.
Discard pulp.
Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions.
(Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight.
Remove from freezer to defrost slightly, 5 minutes.
Break into small chunks and process in a food processor, in batches, until smooth and creamy.)
Serve immediately or transfer to a storage container and freeze for up to 2 hours.
If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving.
Ingredients:
water, bottled, generic
sugars, granulated
watermelon, raw
yogurt, greek, plain, nonfat
lime juice, raw
Directions:
Combine water and sugar in a small saucepan.
Cook, stirring, over high heat until the sugar is dissolved.
Transfer to a glass measuring cup and let cool slightly.
Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth.
Transfer to a large bowl.
Whisk in the cooled sugar syrup, yogurt and lime juice until combined.
Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice.
Discard pulp.
Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions.
(Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight.
Remove from freezer to defrost slightly, 5 minutes.
Break into small chunks and process in a food processor, in batches, until smooth and creamy.)
Serve immediately or transfer to a storage container and freeze for up to 2 hours.
If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving.