So easy and so refreshing.
-Take the rind off of 1 watermelon (you don’t have to be too careful taking all of it off as some rind is fine).
-Roughly cut into 2 inch chunks, don’t worry about the seeds.
-Add the chunks to a blender and blend until liquefied. If your blender has a tamper use it.
-Strain through a mesh strainer or drink as is.
-Yummy over ice with lime and/or vodka.
-Take the rind off of and then cut up 1 large or 2 small watermelons.
-Set a large fine-mesh sieve over a large bowl or pitcher.
-In a food processor or blender, puree watermelon.
-Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice).
-Peel then cut 1 cucumber into chunks.
-Puree cucumber and then pour through sieve into watermelon juice.
-In a small bowl or measuring cup, stir together 1/4 cup lime juice and 2 TBS honey.
-Add to watermelon and cucumber juices, along with 2/3 cup vodka.
-Adjust sweetness with more honey if desired.
-To serve, fill four glasses with ice and top each with cocktail.
-Garnish with cucumber slices.
-Cut 1 watermelon into ½ inch chunks (easier to blend when frozen).
-Put cut watermelon on a cookie sheet and place in freezer and freeze solid, about 1-2 hours.
-Remove watermelon and place in a plastic bag, keep in the freezer until ready to mix your drinks.
-Place the following ingredients in your blender:
3 TBS fresh lime juice
6 ounces silver tequila
2 ounces Cointreau or triple sec
1.5 cups water
2.5 cups frozen watermelon
-Puree until smooth.
-Garnish with a watermelon wedge if you wish.
-Cut 1 watermelon into ½ inch chunks (easier to blend that way).
-Line a cookie sheet with waxed paper.
-Place the watermelon on the cookie sheet, leaving space between the pieces.
-Cover with plastic wrap and freeze 1 hour (if storing for later, transfer to a freezer bag.
-Place frozen watermelon chunks in blender.
-Top with following in order:
1 cup milk (or almond milk, soy milk or whole milk)
½ cup vanilla yogurt
1-2 TBS maple syrup
-Blend until smooth.
-Serve watermelon smoothies immediately, using chilled glasses.
-Garnish with a wedge of watermelon and fresh mint, if desired.
-Cut a 3-4 pound watermelon in half.
-Slice about an inch off the bottom of each half, then remove the rind.
-Cut into 1-inch chunks.
-Place watermelon chunks in a large bowl.
-With a vegetable peeler, take 4, 2-inch strips of rind off of a lemon.
-Finely chop the strips of lemon zest.
-Add 1 TBS lemon juice and half of zest to bowl with watermelon.
-Cut 1 bunch of arugula into thin strips then spin dry.
-Add the following to the watermelon:
3 TBS extra-virgin olive oil
¼ cup roughly chopped fresh mint leaves
The chopped arugula
A small pinch of finely ground sea salt
Freshly ground black pepper
-Transfer salad to a wide, shallow bowl or
-a large plate and spread out evenly.
-Crumble ¼ cup feta cheese over the top.
-Sprinkle with remaining lemon zest.
-Drizzle with more olive oil and some more black pepper.
-Serve immediately.
-Cut 1 small watermelon into 1-inch chunks and place in a large bowl.
-Cut 1 pound of ripe tomatoes into half inch chunks, then add to the bowl with tomato.
-Sprinkle with half a tsp of fleur de sel, then toss to blend.
-Let stand 15 minutes.
-Toast ¼ cup of sliced almonds over low heat until just browned.
-Add the following to the tomato/melon mixture:
2 TBS extra virgin olive oil
2 tsp red wine vinegar
1 TBS chopped fresh herbs (such as cilantro, basil or mint)
-Season with black pepper and more salt if desired and toss.
-Sprinkle with ½ cup feta cheese and the toasted almonds and serve.
-Freeze 3.5 cups of 1-inch watermelon cubes for at least 4 hours.
-Add the following to a blender:
The frozen watermelon
6 oz. tequila blanco
4 oz. simple syrup
2 oz. fresh lime juice
3 cups ice
Purée until smooth and very thick (mixture will loosen immediately once poured).
-Divide among glasses and garnish with watermelon wedges.
-Using a vegetable peeler, remove tough green rind from 1 whole watermelon; discard.
-Slice watermelon 1" thick.
-Cut away all but ¼" flesh from each slice; reserve flesh for another use.
-Cut rind into 1" pieces. (You should have about 4 cups.)
-Combine the following in a large saucepan over medium heat:
1 serrano chile, thinly sliced, seeds removed if desired
1, 1" piece peeled ginger, thinly sliced
2 star anise pods
4 tsp kosher salt
1 tsp black peppercorns
1 cup sugar
1 cup unseasoned rice vinegar
½ cup water
-Stir to dissolve sugar and salt.
-Add watermelon rind and return to a boil.
-Reduce heat and simmer until just tender, about 5 minutes.
-Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.
-Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.