Summer is watermelon time. Since cutting up watermelons can be a pain if you don’t know what you are doing, here is how to do it:
I just tried this method and went from having a whole watermelon to cleaning the juice off the countertop in under 5 minutes.
I prefer gorging myself with watermelon for breakfast and dessert, but if you want something different, try adding feta, mint, lemon zest, and olive oil for a fantastic salad.
Keeping with last week’s theme of local in-season ingredients, this week’s tipple was inspired by the beautiful watermelons available at last week’s farmers’ market.
- Be sure to wait until the watermelon is ripe and flavorful before you use it for this cocktail, otherwise you won’t taste it.
- I used IKEA’s elderflower syrup. You could use 2:1 simple syrup instead, but the elderflower gives it a wonderful flavor.
- The fresh mint is a must, but you could substitute lemon juice for the lime juice depending on your preference.
- A floral gin is nice with this, but a dry one works, too. Use what you have.
- You could muddle and mix this in another glass and strain the fruit and seeds out, but I think there is something to be said for the simplicity of muddling in the same glass you from which you consume the drink and straining the fresh fruit through your teeth. You get to experience the ingredients rather than just taste them.
- If you have ice molds, freeze some chunks of watermelon in with the water.
- This is meant to be sipped outside in the sun.
Save this recipe card image to your iPhone and import it into the free Highball app.