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recipes 2005 08 frozen watermelon daiquiries
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Turn summer’s biggest fruit into juicy drinks, bright salads, and more with our best recipes for watermelon.
Vegan
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This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal.
3.0
(2.86)
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It’s two ingredients and the most refreshing thing you’ll drink this summer.
4.0
(4.13)
Easy
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Easy
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For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.
3.4
(3.35)
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Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.
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Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
5.0
(5)
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Cold, smooth, and tangy-sweet, this invigorating refresher is just what's needed for Juneteenth and all of your hot summer days.
4.0
(4)
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Refreshing and a little bit inebriating; if you’ve got kids running around, pick up a box of Rocket Pops so there’s no confusion!
2.6
(2.64)
Quick
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In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.
4.0
(4.2)
Articles
(150)
Cooking
Blend this cooling treat up before dinner, enjoy it after.
Shilpa Uskokovic
Cooking
Freeze summer at its peak with these 6 luscious, fruity desserts, from watermelon paletas to strawberry-buttermilk sherbet
Bon Appétit
Lifestyle
And thanks to People's Pops new cookbook, you can get your hands good and sticky with the trend
Meryl Rothstein
Cooking
Having a freezer stocked with berries, greens, and peas has saved my butt in the kitchen more times than I can count (with no compromise on flavor).
Kendra Vaculin
Cooking
Treat it right and it will reward you with great riches (like frozen biscuits).
Team Basically
Cooking
Turn strawberries—or mango, or pineapple—into instant shaved ice.
Esra Erol
Videos
(257)
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If you’re looking for a drink that’s refreshing, boozy, and ideal for summertime, you’re going to love this recipe for frozen rosé wine, AKA perfection in a glass.
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We're back for the 91st episode of It's Alive with Brad Leone and today our guy is mixing up a batch of fermented watermelon cocktails, one of the featured recipes in his new cookbook Field Notes for Food Adventure: Recipes and Stories from the Woods to the Ocean. Sweet and spicy with a hint of salt, Brad's fermented watermelon cocktails make for an ideal end-of-summer beverage - either non-alcoholic or with some mezcal for the adult set.
Read More: 31 Watermelon Recipes for When a Crisp, Cool Slice Isn’t Enough
Read More: 31 Watermelon Recipes for When a Crisp, Cool Slice Isn’t Enough
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
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Join Bon Appétit Deputy Food Editor Hana Asbrink in the BA Test Kitchen as she prepares one of her most popular recent recipes, Gochujang Sloppy Joes.
Get the recipe: Gochujang Sloppy Joes
Get the recipe: Gochujang Sloppy Joes
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BA editor Allie Lewis Clapp and Fany Gerson, author of the definitive ice pop “cookbook,” Paletas, show how to make your own ice pops, going heavy on the fresh seasonal fruit, light on the sweetener, and adding a touch of salt to heighten the whole thing.