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Watermelon Slice Dessert

Watermelon Sorbet:
6 cups watermelon juice
1/3 cup lemon juice
2-1/2 cups sugar
Dessert:
1 quart lime sherbet
1 quart vanilla ice cream
Mini chocolate chips

Make Sorbet:

To make watermelon juice, puree chunks of seeded watermelon in blender until liquified.  In large bowl, stir watermelon juice, lemon juice and sugar together until sugar is dissolved.  Pour mixture into ice cream maker and freeze according to manufacturer’s instructions.  Store in covered container in freezer or use to make watermelon slice dessert.

Make Watermelon Slice Dessert:

Spread 1 quart lime sherbet around the edge and up sides of a 9-inch springform pan (bottom will be empty).  Cover with plastic wrap and freeze until firm, about 1 hour.  Spoon 1 quart vanilla ice cream in layer over sherbet and refreeze for 30 minutes.  Then spoon watermelon sorbet straight from ice cream maker into center of pan.  Smooth even with “rind.”  Decorate with chocolate chip “seeds,” cover with plastic and freeze several hours or overnight.

To serve, carefully remove sides of springform pan and slice into wedges.

Yield:  12 slices watermelon dessert (8 cups sorbet)

 

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04/14/2013 Posted by | Ice Cream | Leave a comment

Fresh Grape and Champagne Sorbet

 

4 cups seedless red grapes
3/4 cup Champagne or sparkling wine
1/3 cup sugar
1/4 cup frozen Concord grape juice concentrate, thawed
  pinches ground cinnamon
    Additional seedless red grapes (for garnish, optional)

 

Puree 4 cups grapes in blender.  Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1-1/2 cups grape puree (reserve any remaining puree for another use).  Stir until sugar dissolves.

Process mixture in ice cream maker according to manufacturer’s instructions.  Transfer to container.  Cover and freeze until firm, at least 4 hours and up to 2 days.

Serve sorbet in Champagne coupes; garnish with additional grapes, if desired.

 

(3 cups)

 

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04/29/2011 Posted by | Ice Cream | 3 Comments

Frangelico Peanut Butter Dessert

Donated by:  Larry Luke
1 part chunky or smooth peanut butter
2 parts rich vanilla ice cream (not ice milk)
1 shot Frangelico per 8-oz of peanut butter

In a mixer, blend peanut butter and ice cream.  Add Frangelico and additional peanut butter, if necessary to thicken.

Refrigerate at least 4 hours before serving.

Use as a filling for Graham cracker crust, or served in parfait glasses or custard cups with whipped cream or cherry topping.

05/27/2009 Posted by | Dessert, Ice Cream | 1 Comment