The Real Treat Of A Backyard BBQ: Watermelon Ice Dessert

The Real Treat Of A Backyard BBQ: Watermelon Ice Dessert

Summer. The span of three months were pools are packed, the sun is shining and the beach is the only place you want to be. While the beach is always the best place to be to experience the views of an ocean or the indescribable feeling of white sand between your toes, but the beach can’t compare to the good times one can have in their own backyard. A man’s backyard can be compared to two things in this universe: The 8th wonder of the world and the greatest place on earth for a BBQ.

Backyard BBQ’s are the ideal place to grill your favorite meats and play all those lawn games the weather in previous months prohibited. The sweet smells of summertime air accompanied by hot dogs and burgers is just one of those things that can’t be beat. Your usual summer BBQ food includes the basics of hot dogs, hamburgers, fresh fruit and the pinnacle of the entire event: dessert. Of course ice cream and popsicles are the go to, but here’s a recipe to make you stand out from the average weekend warrior behind the grill. This decadent treat will surely make you king of the block when it comes to BBQ’s.

Watermelon-Yogurt Ice

Total time until you can stuff your face: 1 hour (if using an ice cream maker)

Ingredients:

  • 1/4 cup water
  • 1/4 cup sugar
  • 4 cups diced seedless watermelon, (about 3 pounds with the rind)
  • 1 cup low-fat vanilla yogurt
  • 1 tablespoon lime juice

Preparation:

  1. 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.
  2. 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.

Et Voila!



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