Thirsty? Nothing can quite match watermelon. I’ve actually started eating it by the chunk. But, but, my preference is always to have some liquid I can drink. Those watermelon chunks may be tasty but they would not easily slide down my throat.
Of course, on a hot summer day, patience can be a tad short. Like, I want something cool now. Right now. Really, right now. Here’s a way to get liquid satisfaction from those lovely red flavor gems. This Asian twist is quick, simple and quite
On the streets of Thailand, carts are everywhere offering “spun fruit” or ponlamai puun. You can find these in a myriad of flavor. Myriad means a lot in a tropical country.
This recipe, from LEON: Family & Friends, uses watermelon, readily available and always something to put a bit of a chill on a hot summer day.
You can make up a blender-full of this is minutes, sip away and keep the extra chilling in your fridge. If you need, you can give the mixture a refresh with a few more ice cubes and another spin in the blender.
Here you may want to adjust the salt and amount of sugar syrup. You can always add some mint or basil leaves for an overlay of additional flavor.
Oh, you want a picture of the actual slurpy? Me, too. 4th of July is coming up. Pictures will appear.
Yield: serves 4
- 1 smallish ripe watermelon [4 ½ to 6 ½ pounds], peeled, seeded, diced, and preferably chilled
- ½ teaspoon salt
- A few ice cubes
- 2 tablespoons simple sugar syrup
In a blender, or better a Vitamix, process the watermelon, salt, and ice cubes. Test for the sweetness level and add sugar syrup only if needed.
Source: LEON: Family & Friends by Kay Plunkett-Hogge & John Vincent
Mexican food maven, Rick Bayless, has a wonderful new book. Frontera: Margaritas, Guacamoles and Snacks offers sensational ideas from his famed Frontera Grill restaurant.
Here’s a beverage idea, a duo idea, that is not a margarita but does employ the ever-versatile tequila. It’s a sweet agua fresca that can be converted into a delightful cocktail.
The agua fresca is watermelon with lime juice and sugar. By itself, it’s very satisfying on a warm day. [Oh, come on, spring will come. Summer will follow. Have some faith. Wait a moment here, I have to close my window. So damn cold …]
And for the cocktail, some tequila and that wonderful liquor Aperol transform agua fresca into something with deeper meaning. Well, deeper flavor.
Watermelon Lime Agua Fresca
Yield: 4 cups
- A 3-pound chunk of ripe, seedless watermelon
- ½ cup fresh lime juice
- ½ cup sugar
Cut the rind off the watermelon, then cut the fruit into rough 1-inch chunks. You need about a generous 4 cups [1 ½ pounds] cleaned cubes.
Put the cubes into a blender — or better a Vitamix — then add the lime juice and the sugar. Blend until smooth.
Now, look at the measure scale on the side of your blender and add enough water to make 4 cups. Blend to mix. Strain to remove any seeds [that’s the good part about using a Vitamix: typically no seeds survive and you get all the nutrients].
Pour into a storage container, cover and refrigerate. This agua fresca is best used the day it is made.
Watermelon Lime Cocktail
Yield: 8 cocktails
- One batch of watermelon lime agua fresca [recipe above]
- 1 ½ cups blue agave blanco tequila
- ¾ cup Aperol
- 8 cups ice cubes
In a large pitcher, combine the tequila, Aperol and watermelon lime agua fresca. Stir to combine, then cover and refrigerate until chilled, about 2 hours.
When ready to serve, pour about ¾ cup of the cocktail mixture into each of eight 12-ounce highball glasses. Add about a cup of ice to each one and serve immediately.
Source: Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless