Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Watermelon Raspberry Ice




Source of Recipe


Internet


List of Ingredients




5 cups cubed watermelon
1 cup fresh raspberries
3/4 cup sugar
2 tablespoons creme de cassis or raspberry liqueur
1 tablespoon fresh lemon juice
Mint leaves


Recipe



In a blender, puree the watermelon, raspberries, sugar, creme de cassis, and lemon juice in batches until smooth. Strain through a fine sieve into a large metal baking pan, pressing down to extract as much juice as possible.

Freeze, stirring every 30 minutes with a fork to break up the forming ice crystals, until firm but not completely frozen, 2 to 3 hours. To serve, scrape with a fork and spoon into footed coupe glasses.

Preheat a fryer to 350 degrees F. Thoroughly dry the mint leaves with paper towels. Place the mint in the fryer and fry for 15 seconds, just to crisp up. Remove and drain on a paper towel-lined plate. Garnish with the mint and serve.