Keep summer going with these watermelon lemonade slushies
09/17/2019Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
Make summer last a little bit longer by serving these awesome watermelon slushies at your next party.
Ingredients
- 4 cups cubed frozen watermelon
- 2 cups lemonade, plus more if needed
- ice if needed
Tools you may need
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Ninja Professional Countertop Blender
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Watermelon Windmill Cutter
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100 Biodegradable Paper Straws
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Instructions
- Process frozen watermelon and lemonade in a blender until combined. Add ice if you’d like it thicker, or more lemonade if you’d like if thinner. Serve immediately and enjoy! (Tip: Add a shot of tequila or your choice of liquor for a spiked version).
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Ingredients:
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- 1 lime, juiced
- ½ tsp Morton® Fine Sea Salt
- ½ cup pine nuts
- ½ cup citrus ponzu
- 1 tbsp sesame oil
- 1 tbsp sliced green onions
- 1 ½ cups prepared seaweed salad
- 1 tbsp sesame seeds
- 1 tsp Morton® Coarse Sea Salt
Directions:
Optional: Compress watermelon by placing in a vacuum sealed bag and removing all air and sealing closed. This compresses the juices in the watermelon and makes it look just like tuna poke.
Set oven to 350°F. Lay pine nuts in a single layer on a baking tray and toast in oven until golden brown, about 4 minutes. Remove and set aside to cool.
Dice tomatoes into medium sized pieces. Remove the skin and seed of the avocado and dice into medium sized pieces. Mix with the juice of 1 lime and Morton® Fine Sea Salt. Fold in watermelon, tomato, ponzu, sesame oil, and green onions.
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- 2 Tbsp. extra virgin olive oil
- ¾ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
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Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes.
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Cut the tofu into 1-inch thick slices, then cut again into 1-inch cubes. Place the tofu in the maple-mustard sauce and toss to coat the tofu. Cover and chill for 30 minutes to 1 hour, tossing occasionally.
Thread the tofu on wooden skewers that have been soaked beforehand.
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In a large bowl, gently toss together the mango, avocado, lime zest and juice, cilantro, jalapeño, red onion, salt, and several grinds of black pepper.
Place the Hood Cottage Cheese with Cracked Pepper in a large shallow serving bowl (or divide among 4 to 6 smaller shallow bowls).
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